- 2 1/2 pounds yams
- 8 ounces chèvre cheese, crumbled
- 1/2 cup (1 stick) unsalted butter, softened
- 1 teaspoon salt, or to taste
- 1/2 teaspoon ground white pepper, or to taste
Peel yams and cut into equal size pieces. Steam or boil for 15 to 20 minutes, or until soft and fully cooked. Drain and let rest a minute or so to evaporate excess moisture.
Place yams, cheese and butter in mixer. Mix with a whip on low speed until smooth and fluffy. Season to taste with salt and pepper.