As part of the #healthyholidays blog carnival, and because hubby came home with these big azz yams, I thought I’d revise my usual Hennessy sweet potato recipe.
This will work with either yams or sweet potatoes, but I did exchange the Hennessey for my new love, coconut butter, a healthy fat that is converted to energy rather than stored as fat.
And I exchanged butter for my other new love, ghee, for it’s health benefits AND taste. Calling all butter lovers! Ghee has the milk protein casein removed, is high in vitamins A, D, E, and K, and may protect from cancer.
Didn’t miss the Hennessy a bit. Hubby asked “what did you put in those yams???” My reply… “My foot.” This was so good that I declined a bowl of ice cream and opted for a second helping of yummy yams for dessert instead.
1 large yam
1 tablespoon coconut butter
1 tablespoon ghee
2 tablespoons brown sugar
1/8 teaspoon ground nutmeg
1/8 teaspoon cinnamon
Pinch of kosher or sea salt
Poke several holes in the yam and
-microwave until soft in the center (maybe 10 minutes)
-or wrap in foil and bake until tender (maybe 30 minutes at 350).
Peel the yam and place in a bowl with remaining ingredients. Beat with a hand mixer or stick blender until smooth. 
Taste and adjust seasonings to your liking. Serve while hot and watch them smile! Serves 4.
