I’m in a fall-inspired comfort food mood… Can you tell?
I blame it on the weather. We went to Boston this past weekend for a short vacation. Well, we picked the wrong weekend. It was cold and windy, and it even snowed a bit on Sunday. We were afraid we were going to get snowed in at the Boston airport on Sunday night… Sunday, October 18th, that is! Can you believe it was snowing in mid-October?
The cold weather really got me thinking about the holidays, though, which immediately made me start thinking about comfort food! Apparently my husband was thinking along the same lines. When I asked him what he wanted for dinner after we got home, he requested smashed yams. I wasn’t in the mood for the usual smashed yams with milk and butter. I wanted something with lots of flavor that wasn’t so heavy (especially after a weekend of eating out three meals a day!).
So, I roasted the yams in the oven instead of boiling them and then smashed them with some brown sugar and apple cider. They were fantastic, if I may say so myself. I think they may actually replace my usual candied yams this Thanksgiving! This recipe made about 4 servings, but it can easily be doubled or tripled.
Roasted Smashed Yams
- 3 medium yams, peeled and cut into chunks
- 2 tablespoons butter, cut into small pieces
- 1/2 teaspoon cinnamon
- 1/2 cup apple cider
- 1/4 cup brown sugar + additional for sprinkling
- Pinch nutmeg
Preheat the oven to 425°F. Arrange the yams in a baking pan (or on a baking sheet) lined with aluminum foil. Sprinkle with cinnamon and the butter pieces. Roast in the oven for 35 – 40 minutes, until soft, stirring a few times to evenly coat the yams in the butter and cinnamon.
Transfer the roasted yams to a mixing bowl. Add the apple cider and brown sugar. Smash with a potato masher to your desired consistency – I like mine a bit on the chunky side.
Serve immediately topped with some additional brown sugar and a sprinkling of nutmeg.