LAVENDER-INFUSED SMASHED YAMS
By Kim Talon of Jan
"Holidays can be trying times for vegetarians who crave food camaraderie and um…maybe meat? So I decided to experiment with some classic side dishes to help compete with the turkey this year. I love yams and lavender, so I joined them to create a dish to make you feel like you're celebrating Thanksgiving in Provence."
2 lbs. sweet potatoes
¼ lb. (1 stick) unsalted butter, melted
¼ fresh lime juice
½ tsp. crushed lavender
Sea salt and freshly ground pepper
Chopped fresh cilantro leaves
Grated zest of one lime
Preheat oven to 400°F. Prick the sweet potatoes several times with a fork. Place on a foil-lined baking sheet and bake for 1 hour, or until very soft. Set aside until cool enough to handle.
Scoop the flesh into a bowl; save the skins for another recipe. Use a blender or fork to smash the yams. Stir in butter, lime juice, and lavender. Season with salt and pepper to taste. Top with cilantro and lime zest
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