Mashed Yams

I've never really considered myself a yam person before.  I actually do like yams and sweet potatoes, but when it comes to making something for dinner, it never occurs to me to incorporate them.  However,  since The Husband has been on his Paleo diet for the past several weeks, we have found yams to be a bit more prevalent in our diet.  They're actually pretty good, and not just for Thanksgiving anymore!

For tonight's dinner I made the mashed yams following a recipe from Chloe's Kitchen cookbook.  For sides, I made a cabbage salad and heated up a package of frozen Quinoa from Trader Joe's. 

Everything went together so well!  It was the perfect dinner for the start of fall!  By the way, aside from the mashed yams, I have never seen Will scarf down cabbage as fast as he did with this meal.  So I'll start with that.  It's something I just made up.

Cabbage Salad
1/4 head of green cabbage, chopped
2 tablespoons roasted red pepper, chopped
1-2 tablespoons pepperoncini's, chopped
1 tablespoon olive oil
1/2 lime, freshly squeezed
salt and pepper to taste

Mix the above all together. 

Coconut Mashed Yams with Currants (recipe from Chloe's Kitchen)
3 large garnet or other yams, peeled and cut into 2-inch pieces
1 cup canned coconut milk, mixed well before measuring
1/3 cup maple syrup or packed brown sugar
1/2 teaspoon sea salt
1/4 teaspoon ground cinnamon
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
1/3 cup currants, soaked in warm water for 10-15 minutes and drained (I used cranberries instead)

Place yams in a large pot and cover with cold water.  Cover and bring to a boil.  Cook until fork tender, 15-20 minutes.  Drain and return to pot.

Add coconut milk, maple syrup, salt, cinnamon, cloves and ginger, and mash with a potato masher until smooth.  Adjust seasoning to taste.  Add more coconut milk for a creamier texture and more maple syrup for a sweeter flavor.  Mix in currants and serve.