From the White Lotus Kitchen

Beatrix's Savory Yams


Although we are a global food culture and eat pineapples in the winter and mangoes all year long there are just certain foods that warm our nostalgia and have to have their place at the table when the season calls. Sweet potatoes and yams pretty much demand a place at the Thanksgiving table. Beatrix's mashed yams are a favorite side dish at the White Lotus table year round but like any great chef she is constantly and creatively tweaking her recipes. We think her latest rendition will be a big hit at your holiday celebrations. This dish is easy to prepare and we hope you love it as much as we do! Everyone at White Lotus wishes you a bountiful season.

serves 4-6 people

4-6 medium sized yams
1/2 to 3/4 cup of coconut milk
1 tsp dried Thyme
1 tsp olive oill
1/4 tsp minced garlic
salt to taste

Peel yams and cut into medium sized pieces. Place in medium pot and cover with cold water. Bring to a boil. Cook for 20 minutes or until done. Drain water. Mash the yams, add ½ cup coconut milk and continue to mash until smooth. If needed add more coconut milk. Add salt to taste. In a small frying pan heat one teaspoon olive oil, add the garlic and the thyme and sauté lightly over medium-low heat. Add garlic-thyme mixture to the yams, stir and enjoy!