These Mashed Purple Yams with Sesame Brown Butter make an extra tasty, pretty, and healthy alternative to regular sweet potatoes. They are a crowd-pleaser both on the table and on the plate. You will love them!
- 1 1/2 lb. Asian purple yams
- 2 tablespoons butter (vegan, if needed)
- 1 tablespoon sesame oil
- 1/4 teaspoon rice vinegar
- Sea salt, to taste
- 1 teaspoon toasted sesame seeds (or a mix of toasted and black sesame seeds)
- Preheat the oven to 375 degrees. Line a baking tray with parchment paper.
- Place the yams on the prepared baking sheet – do not pierce their skins! – and bake them for 30-45 minutes, or until they can easily be pierced with a knife. (They can vary in size quite a bit and the larger ones will take longer to cook.) Remove them from the oven and, when they are cool enough to handle, cut them in half and scrape out the flesh. Discard the skins.
- While the yams are roasting, make the brown butter. Put the butter in a small frying pan over medium-high heat. The butter will first melt, then become very frothy and finally it will start to brown. Once the froth begins to die down a little keep a close eye on it and start to stir the butter so you can see exactly what is going on. You want lots of dark brown bits in the butter. This should take about 5-7 minutes. Once the butter is very brown remove it from the heat and pour it into a small bowl to stop the cooking. Stir in the sesame oil.
- Mash the yams with a fork and add all but one teaspoon of the brown butter/sesame oil. Add the rice vinegar to the yams and stir till everything is well combined. Season to taste with sea salt.
- Serve the yams with the remaining brown butter drizzled overtop and sprinkle with some sesame seeds.