Smoked Paprika Smashed Yams

This twist on a holiday classic is infused with a warming flavor that will keep your guests coming back for more. And vegetarians rejoice! The smokiness of the paprika mimics that roasted taste that’s often lacking in a vegetarian meal. 

INGREDIENTS

4 yams

1 tablespoon extra-virgin olive oil

Salt and freshly ground pepper

2 tablespoon virgin coconut oil

3 cloves of garlic, diced

1½  teaspoons smoked paprika

½ cup lite coconut milk

½ teaspoon lemon zest 

2 tablespoons toasted pumpkin seeds, for garnish

INSTRUCTIONS

Preheat oven to 375℉ (190℃) and line a baking sheet with parchment paper—this will make clean-up much easier since yams release a sweet sticky liquid while baking.

Using a fork, pierce the yams all over and place on a baking sheet. Drizzle with olive oil, and season with salt and pepper. Place in the oven and roast until soft (about 1 hour).

Once yams are cooked through, remove from the oven and peel the skins off. If fully cooked, this should be very easy and the skins will just slide off.

Melt the coconut oil in a pan over medium heat and, once hot, add the diced garlic and fry until aromatic and just starting to crispen. 

Place peeled yams into a large mixing bowl and mash with a potato masher. Add the garlic coconut oil, smoked paprika, and continue to mash. Add coconut milk and lemon zest, and mix until you reach your desired consistency. Season to taste with salt and pepper. You can add more paprika for added smokiness or more coconut milk for increased creaminess. 

Spoon into a bowl and sprinkle with roasted pumpkin seeds and serve warm.

Makes about 10 servings 

NUTRITION FACTS (PER SERVING)

Calories 100

Protein 2 g

Total fat 6 g

Saturated fat 3.5 g

Cholesterol 0 mg

Carbs 11 g

Fiber 2 g

Total sugars 2 g

Added sugars 0 g

Sodium 30 mg

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