Mashed Carrots and Red Garnet Yams

By Joyce Bunderson Published: January 31, 2011

This recipe notches up mashed potatoes for Sunday dinner or ‘an any day meal.’ The flavor is so good that you may want to serve …

Ingredients

• 3 cups carrots peeled, cut into chunks
• 3 cups yams Red garnet, cut into chunks
• 2 tablespoons extra virgin olive oil
• 1/4 teaspoon nutmeg
• 1/4-1/2 teaspoon salt
• 1/2 cup orange juice
• 1/2 cup pecans pieces and toasted
• 1/4-1/3 cup carrot cooking water retained

Instructions

1. Chop the peeled carrots.
   
2. Use about 3 cups of chopped carrots.
   
3. Cover carrots with water.
   
4. Poke holes into the yam skins.
   
5. Microwave washed yams with holes poked through the skins, until tender.
   
6. Squeeze an orange.
   
7. No need to strain the orange juice.
   
8. Meanwhile toast pecan pieces in oven, while the carrots and yams are cooking.
   
9. Cool the yams so they can be handled and remove skins.
   
10. Put the yams and carrots in a food processor or mash with a ricer or hand masher. Add the nutmeg, salt, oil, and orange juice, and process until smooth.
    
11. Add the carrot water to make the desired consistency.
    
12. Top with toasted pecans
    
13. Serve with your favorite meal. Mashed Carrots and Red Garnet Yams - part of a balanced meal.
    

• Course: Side Dish