[Food Tip: What are called yams in this country are really just a pale version of the redder sweet potatoes. True yams are much drier in texture, starchier, and scalier in appearance and are found only in ethnic or specialty markets. The deeper the color, the higher the nutrient and phytochemical content, so reach for the most red sweet potato at the grocery store, which has six times your daily need for beta carotene (yams have next to none) and much more vitamin C and trace minerals.]
You will make this recipe time and again. The chipotle chilies combine with coconut milk to give the subtle hint of heat and sweetness. Few can guess the secret ingredients! These potatoes pair nicely with Grilled Pork Tenderloin with Rosemary Orange Sauce.
2 yams (approximately 1 ½ pounds), peeled and cubed
2 sweet potatoes (approximately 1 ½ pounds), peeled and cubed
1 one chipotle chili and 2 tablespoons of adobo sauce (from a 7-ounce can chipotle chilies in adobo sauce)
½ cup light coconut milk
½ cup fat-free chicken broth
2 tablespoons butter
3/4 teaspoon salt
1 pinch of cinnamon
1) Steam yams and potatoes until tender, about 15 to 20 minutes.
2) Rinse chipotle chili with water. Remove most of seeds and finely chop. Add to sauce. Set aside.
3) Drain and return potatoes to pan. Add chipotle mixture, plus all remaining ingredients. Mash to desired consistency. If too thick, add more coconut milk or chicken broth. Makes 10 servings, approximately 1/2 cup each.
Nutritional Analysis per serving: 155 Calories; 18 percent fat (3 grams); 2 grams saturated fat; 6 percent protein; 76 percent carbohydrate; 3.4 grams fiber.