Savory Sage and Lime Yams
3 local organic Garnet Yams, cut into 1 inch dice
2 tsp. canola oil
1 tsp. salt
1/2 tsp. black pepper
1 Lime, zested and juiced
1 Tbs. chives, minced
1 Tbs. fresh sage, finely chopped
2 Tbs. butter, softened
2 Tbs. brown sugar
2 Tbs. cream, warmed
-Preheat oven to 400 degrees.
-Toss diced yams with canola oil, salt and pepper and spread onto a baking sheet.
-Roast until lightly browned and fork tender - stirring once during roasting.
-While yams are roasting combine: lime juice and zest, chives and sage.
-When yams are done pour them into a large bowl and add butter, brown sugar and cream to the bowl.
- Use a masher or fork to mash the yams. Continue to add cream until yams are the desired creamy consistency.
-Stir in lime mixture and serve hot. Makes 6 to 8 side-dish servings. Serve with Round Peak Vineyard's Fiddler's Red.