Smokin’ Lime ‘n Honey Yams

Yams and potatoes come together in this sweet and spicy citrus flavored side dish.

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Servings 10

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Celebrate the Season - Thanksgiving Cooking Contest

Ken Kumpe

El Dorado, California

ingredients 13
Prep Time 35 min
Total Time 35 min

Ingredients

4: medium yams (about 2 lb), peeled, diced

2: medium Yukon Gold potatoes, peeled, diced

1/4: cup unsalted butter

2: tablespoons honey

1: tablespoon finely chopped chipotle chiles in adobo sauce (from 7-oz can)

1: teaspoon ground cumin

1/2: teaspoon ground coriander

1/4: teaspoon smoked Spanish paprika

: Juice of 1 medium lime (about 2 tablespoons)

1/4: cup Crema (Mexican-style cream) or sour cream

1/2: teaspoon salt

1/8: teaspoon ground red pepper (cayenne)

1/2: cup finely chopped fresh cilantro leaves

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Directions

1 In 4-quart saucepan, place yams, potatoes and enough water to cover. Heat to boiling; reduce heat. Cover; simmer 10 to 15 minutes or until soft.
2 Meanwhile, in 1-quart saucepan, heat butter, honey, chiles, cumin, coriander and paprika to simmering. Remove from heat; keep warm.
3 Drain yams and potatoes; place in large bowl. Add butter mixture, lime juice, crema, salt and red pepper; mash. Sprinkle with cilantro.

EXPERT TIPS

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Expert Tips

Make this dish ahead of time—except do not sprinkle with cilantro. Spoon into baking dish; cover and refrigerate. Bake at 350°F for about 20 minutes or until hot. Sprinkle with cilantro.