Cider-Mashed Yams
- 2/3 cup apple cider
- 5 large orange-fleshed yams (about 4½ pounds), scrubbed but unpeeled
- 4 tablespoons (½ stick) unsalted butter
- 2 tablespoons light brown sugar
- ½ teaspoon salt
Instructions:
These yams take the mashed route, and deliciously. They also are one of the best low-fat side dishes around.
- In a small saucepan, boil the cider over high heat until reduced by half, about 7 minutes. Set aside.
- Bring a large pot of lightly salted water to a boil over high heat. Add the yams and cook until tender, 30 to 40 minutes, depending on the size of the yams. Drain well. Using a kitchen towel to protect your hands, peel the yams and return to the warm pot. Add the reduced cider, butter, brown sugar, and salt. Mash until well blended. (The mashed yams can be prepared up to 8 hours ahead, cooled, covered tightly with plastic wrap, and refrigerated. To reheat, spread in a buttered 9 × 13-inch baking dish. Cover loosely with aluminum foil, and bake in a preheated 350°F oven until heated through, about 30 minutes. Serve from the baking dish.) Serve hot.