PCC Coconut Mashed Yams

PCC Coconut Mashed Yams

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  • Each serving
  • 200 cal
  • 11g fat (9g sat)
  • 0mg chol
  • 220mg sodium
  • 24g carb
  • 4g fiber
  • 6g sugars
  • 3g protein


  • 2 ounces shredded unsweetened coconut (about 3/4 cup)
  • 2 1/2 pounds Jewel or Garnet yams (sweet potatoes), peeled and cut into 1-inch pieces
  • 7 ounces canned coconut milk
  • 1/4 teaspoon garam masala
  • Salt, to taste
  • 1 1/2 teaspoons sugar
  • 1/4 cup chopped fresh cilantro


Preheat oven to 350° F. Spread shredded coconut in a thin layer on a baking sheet. Bake for 4 to 5 minutes, stirring once or twice to make sure coconut browns evenly.

In a vegetable steamer basket set over medium-high heat, steam yams for 15 to 20 minutes, or until soft and fully cooked.

Using a mixer with whip attachment, combine yams, coconut milk, garam masala, salt, sugar and cilantro until well mixed.

To serve, garnish yam mixture with toasted coconut.