Maple Balsamic Whipped Garnet Yams (or Sweet Potatoes)
Garnet yams are the absolute best yam to choose for your Thanksgiving feast. They have a lovely deep orange color and fantastic flavor, and mixing in a little Sigona’s Dark Maple Balsamic highlights their natural sweetness. If you’ve been asked to bring a sweet potato or yam dish to dinner, this simple recipe is sure to please.
- Garnet yams (medium to large)
- Sigona’s Dark Maple Balsamic, about 1 tsp per yam
- Butter, to taste
- Salt and pepper, to taste
Directions: Preheat oven to 400°F
Wash the sweet potatoes and pierce the peel multiple times with a fork. Bake on a baking sheet for about 1 hour or until yams are knife tender. Remove from oven and allow to cool.
When cool enough to touch, halve the yams and use a spoon to scoop out the flesh; discard the skin.
In a large bowl, mash together the yams and butter. Measure in the balsamic, about 1 scant teaspoon per yam (you can always add more so pour lightly), season with salt and pepper to taste. Add more balsamic if desired. Serve warm with a pat of butter on top.