This twist on a Thanksgiving classic is infused with a warming flavor that will keep all of your holiday guests coming back for more. And vegetarians rejoice! The smokiness of the paprika mimics that roasted taste that is often lacking in a veggies-only meal. Check out your new favorite holiday recipe ...
- 5 yams
- 5 cloves of garlic, diced
- 1 Tbsp. olive oil
- 2 Tbsp. coconut oil
- 1/2 c. coconut milk
- 2 tsp. smoked paprika
- Salt and pepper to taste
- Optional: toasted pumpkin seeds and hemp hearts to garnish
1) Preheat oven to 375 F and line a baking sheet with parchment paper (this will make clean-up much easier since yams release a sweet sticky liquid while baking).
2) Using a fork, pierce the yams all over then place on baking sheet and drizzle with olive oil, salt and pepper. Place in oven and roast until soft (about 1 hour).
3) Once yams are cooked through, remove from oven and peel the skins off. If fully cooked, this should be very easy and the skins will just slide off.
4) Melt the coconut oil in a pan over medium heat and, once hot, add the diced garlic and fry until aromatic and just starting to crispen.
5) Place peeled yams in large mixing bowl and mash. Add the garlic, coconut oil, smoked paprika and continue to mix. Next, add coconut milk and mix until you reach your desired consistency.
6) Season with salt and pepper to taste - add more paprika for added smokiness or more coconut milk for increased creaminess - then top with roasted pumpkin seeds and hemp hearts and serve!