My fiancé and I are obsessed with spicy foods, so I’m always looking for a way to infuse some spice in to our meal. We love yams almost as much as we love jalapeños, so I thought….we could combine those, right? I planned on making shredded chicken stuffed peppers with a side of wild rice for dinner, and figured this spicy concoction could make a great 2nd side.
Turns out I was right. My fiancé is still raving about these little mashed goodies. I hope you enjoy them as much as we did :)
Nutritionals: Vegetarian, Gluten free, Dairy free
What you’ll need to re-create this delicious side are the following:
1 Yam, medium in size (organic)
1 Jalapeno small in size (organic)
1 tablespoon of Agave nectar (organic)
3 tablespoons of Honey (organic and local)
2 tablespoons of Almond Milk (organic)
salt to taste (Himalayan pink)
What you need to do:
1. Chop up the yam in to 1 inch pieces (ish), and put in to boiling water. I like to keep the skins on the yams. They seem to add more flavor, and I’ve read hold tons of awesome nutrients.
2. Cut the stem off of the jalapeño and drop in to a separate pot of boiling water from the yams.
3. Boil yams and jalapeño until each can be pierced with a knife. Yams should be soft and mashable. Mashable is not a word, but you know what I’m saying. I drink wine while I cook and blog afterwords. We are bound to end up with some words that aren’t words. Sorry.
4. Anyway, back to it. When the yams seem mashable enough, drain the yams from their water, and set aside.
5. Drain jalapeño from its water and chop. It should look something like this. But, it’s really up to you. If you want big chunks of jalapeño, go for it. I tend to think the smaller the chopped jalapeño, the more flavor it displays in the dish, but that’s up to you and your own fancy tastebuds. Also, if you want the dish to be less spicy, remove the seeds, as those are the spicy agent to this tasty pepper. If you like your mouth on fire like we do, leave those puppies in.
6. Now it’s time to mash those mashable yams. Grab your favorite masher and mash away. I like to leave a few chunks, but feel free to smooth the yams as much as you like.
7. Add your chopped jalapeño to the yam mash along with your almond milk, honey, agave nectar, and salt. The measurements of honey and agave are really estimates. If your yams taste too spicy, add a little more sweet to even it out. Depending on the spiciness of the jalapeño, I have to play with the portions of the honey/agave. Mix the ingredients well.
8. Om NOM NOM NOM Nom…….