Preheat the oven to 350°F.
Wash the yams, prick them with a sharp knife, then place them in a foil- or parchment-lined baking dish (you don’t have to line the pan, but cleanup’s a mess if you don’t—consider yourself warned!) Cover with the ends or a second piece of foil.
Bake until a sharp knife passes easily through the center, approximately 45-60 minutes.
Remove from oven and let cool until you can handle them, then peel and place in food processor fitted with a metal blade or use a potato masher.
Add the butter and process or mash until smooth.
Season to taste with salt and pepper, and serve.
Add a touch of spice: cayenne (start with just a little!), chili powder (my favorite is ground chipotle—again, start with just a little), smoked paprika, anise, nutmeg, cinnamon, cardamom, cumin, coriander. Make your choice based on what might complement the other dishes on the table.
To make this vegan, use coconut oil (or coconut butter) in place of the butter.
You can store the cooled roasted yams in a tightly-covered container in the refrigerator for up to a week—although they peel best when warm, so peel them before storing!
Alternatively, you can put the puréed mixture into a baking dish and refrigerate, tightly covered, for up to 3 days. Bring to room temperature for at least an hour, then reheat at 350°F for approximately 30-45 minutes before serving.
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Photo by Chuk Nowak, 2016 for Fl!p Your K!tchen® (visit the shop page)