- 1 tablespoon high-heat oil
- 2 yams, cubed (about 3 cups)
- Salt and pepper, to taste
- 2 tablespoons pecan or other nut butter
- 1 clove garlic, smashed
- 1 teaspoon lemon juice
- 1/2 teaspoon lemon zest
- 1/2 cup chopped fresh basil
Heat oil in a large cast-iron skillet over medium-high heat. Add yams and cook until golden and tender, stirring occasionally, about 20 minutes. Season with salt and pepper.
Blend together yams, nut butter, garlic, lemon juice, zest, salt and pepper in a food processor until smooth. Add a splash of water if necessary for a creamy consistency. Fold in chopped basil leaves.
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