Cinnamon Yam Mash

[Guest guest]

You don't have to decorate with the chips but they

sure are good.

Mari

 

Cinnamon Yam Mash

 

5 pounds of yams, peeled, 2 " diced

2 quarts water, hot

1 tbsp. salt

8 ozs. butter, cold, 1/2 " dice

1 1/2 tsps. cinnamon, ground

1/4 tsp. pepper, white, ground

1/2 cup brown sugar

 

If yam is not available sweet potatoes may be

substituted.

Place the peeled and diced yams in a large stockpot.

Add hot water and salt, then place the stockpot on the

stove over medium heat. Bring to a boil and cook for

35 minutes or until an inserted fork in the yam

pierces easily.

Drain the water from the yam and transfer them into a

mixing bowl. Using a wire whisk, mash until yams are

broken up. Add diced cold butter, ground cinnamon,

white pepper and brown sugar then mix again until the

yams are smooth and all of the ingredients are mixed

evenly. If needed, season with additional salt to

taste.

Place the cinnamon yam mash on a large serving platter

and garnish with fried malanga chips and chopped

parsley. Enjoy!

 

Malanga Chips

1 lb. malanga root or plantains

oil for deep frying

1/4 tsp. salt

 

1. Peel the skin of the malanga root using a vegetable

peeler. Then slice the Malanga into approximately 1/8 "

slices. Place the slices into cold water to remove

excess starch.

Set the Fry Daddy up to manufacturer's instructions

and turn the heat to 350 degrees. Fry 6 of the malanga

chips at one time until crisp. Remove the malanga

chips from the fry daddy and drain them on a paper

towel to remove excess oil. Season lightly with salt.

 

 

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