Coconut Ginger Yam Puree

Created by Chef Stephen Black
Drizzle this purée over rice for a Hawaiian-style side dish.


Prep Time {15 min}

Cook Time {15 min }

Serving Size {6 servings}


3 Yams, peeled, chopped

Salted Water, as needed

6 oz. Coconut Milk, unsweetened

4 oz. Butter, softened

1/4 cup Brown Sugar, packed

1 Tbsp. Ground Ginger

Salt and White Pepper, as needed


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1. Cook yams in salted water until soft; drain.

2. In mixer, whip yams and next 4 ingredients until blended. Season with salt and pepper. Serve warm.

Note: If yam mixture is too loose, add instant mashed potato flakes.

Reviews  { write a review }


This was so easy and delicious!