2 lbs. garnet yams
2 tablespoons butter
2 tablespoons olive oil
5 cloves garlic, pan roasted
1/2 cup brown sugar
6 tablespoons butter
2 tablespoons maple syrup
1/2 cup heavy cream
Roasted pumpkin seeds, garnish
Salt and pepper
Heat large pan of water to a boil.
Peel 2 lbs. of garnet yams and cut into 2-inch cubes and rinse. Place yam chunks in boiling water for five minutes. Drain and toss with butter and extra virgin olive oil to coat and sea salt.
Place yams into buttered baking dish with 5 cloves of partially roasted garlic. (Pan roast garlic for 3-4 minutes in olive oil.) Sprinkle with 1/2 cup brown sugar. Cover and bake for 30 minutes or until yams are tender.
Remove from oven and let cool slightly (10 minutes).
With a potato masher begin mashing potatoes and garlic. Toss in 6 tablespoons butter coating potatoes well. Drizzle 2 tablespoons maple syrup (or to taste). Add 1/2 cup of cream and toss again. Season to taste with salt and pepper.
Sprinkle with roasted pumpkin seeds.
SOURCE: Chef Pamela Burns, Wild Plum Café, Bistro and Bakery