Intro: Yams & Cardamom Casserole
Thanksgiving in these United States has several traditional dishes. This recipe is a variation on the yam theme.
The exotic ingredients for this dish came to me "out of the blue".
2 pounds of yams - I like the "Garnet" yams for their color and flavor.
15 ounce can of coconut milk (thick or sometimes labeled: coconut cream) - you will use only 3 to 4 ounces
1 scant teaspoon of cardamom (powder or ground)
2 tablespoons of butter, cut in small cubes, OPTIONAL
1/2 teaspoon of salt.
Step 1: Instructions
Bring enough water to a boil to cover the yams. Bring the yams to a boil, whence, lower to a simmer 25 minutes, uncovered. Remove the yams and allow the skin of the yams to dry. To peel the yams, fold a towel (I use paper) and hold the yam this way while peeling the skin. Cut the yams into chunks, if they are very large and mash them with a potato masher. In a quart mixing bowl, add 3 ounces of coconut milk, the salt and cardamom. Mix well. The milky whiteness will pick up an odd color from the cardamom, but once it is mixed with the yam, you cannot see it. Mix in the mushed yam and add more coconut milk if needed to make a viscous melange.
Transfer to a casserole and place in a 300° F. oven for 25 minutes to warm, whence it's ready to serve.
Add the butter bits on top. Run under a pre-heated broiler until the butter browns lightly.