The sweetness of yams and the special sweetness of onions combine for a unique addition to the holiday table.
Serves 6; 24 mgs. of sodium per serving
- 2 medium onions, diced
- 6 tbsps. (3/4 stick) unsalted butter
- 5 large yams, peeled and chopped
- 1/2 cup milk
- freshly ground black pepper
Directions: Boil the yams in a large pot full of water until very tender, about 15 to 20 minutes. In a saute pan heat 2 tbsps. of the butter over medium heat, add the onions and cook for 10 minutes or more, stirring occasionally to prevent burning, until they turn soft and golden brown. Remove the onions from the heat. When the yams have cooked, drain them and place them in a large bowl with the milk and the rest of the butter and season with pepper. Use a hand mixer or a food processor to whip the yams until very smooth. You may wish to add more milk, depending on how smooth you like the yams. When you have whipped the yams, fold in the carmelized onions and serve.