Caribbean Mashed Yams Recipe

By Pearl Phillip 

Discover the comforting flavors of the Caribbean with this rich and creamy mashed yellow yam recipe. A staple across islands like Jamaica and Trinidad, yellow yam is beloved for its earthy taste and hearty texture. Blended with coconut milk, garlic, and warm spices, this dish is the perfect side to jerk meats, stews, or even on its own as a soulful vegetarian option. Simple, satisfying, and full of island flavor!

Ingredients:

• 2 lbs yellow yam (Caribbean yam, not sweet potato)
• 1 cup coconut milk (unsweetened)
• 2 cloves garlic, minced
• 2 tbsp butter (or vegan margarine)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp ground allspice
• 1 scallion (green onion), finely chopped
• Optional add-ins:
  • 1/4 tsp crushed red pepper (for heat)
  • 1 tbsp chopped fresh thyme or parsley
  • A splash of lime juice

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 Instructions:

1. Peel and chop the yams into chunks. Be careful—Caribbean yams can be sticky when raw. Use a towel to grip if needed.
2. Boil the yams in a large pot of salted water for 20–25 minutes, or until fork-tender.
3. Drain well and return the yams to the hot pot to steam off excess moisture for 1–2 minutes.
4. In a saucepan, heat the coconut milk with minced garlic until warm but not boiling.
5. Mash the yams with a potato masher or hand mixer, gradually adding the warm coconut milk and butter.
6. Season with salt, pepper, allspice, and any optional herbs or heat you like. Stir in chopped scallion.
7. Taste and adjust seasoning. Add a splash of lime juice at the end for brightness (optional but recommended).

 Serving Suggestions:

• Serve as a side dish with jerk chicken, curried goat, or callaloo.
• Add a drizzle of spiced oil or sautéed onions on top for extra flavor.

Estimated Nutritional Content (per serving, based on 6 servings):

• Calories: ~210 kcal
• Carbohydrates: ~34g
• Protein: ~2.5g
• Fat: ~8g
  • Saturated Fat: ~6g
• Fiber: ~4g
• Sugar: ~2g
• Sodium: ~220mg

Note: Values may vary depending on specific ingredients used, such as full-fat vs. light coconut milk, or added seasonings.

Yellow Yam vs. White Yam in Caribbean Cooking:

Yellow Yam (Dioscorea cayenensis):

• Preferred for mashed yam in the Caribbean, especially in Jamaica and other islands.
• Has a rich, slightly sweet, earthy flavor.
• Firm texture that becomes creamy and dense when mashed—perfect for soaking up flavors like coconut milk and spices.
• Traditional in dishes like “yam and saltfish,” “run down,” and mash preparations.

White Yam (Dioscorea rotundata or similar varieties):

• More common in West African dishes (like pounded yam).
• Texture is a bit starchier and less flavorful than yellow yam.
• You can use it, but the mash may turn out a little more bland or pasty unless seasoned heavily.

Best Choice: Yellow Yam

It brings a richer taste, deeper color, and better Caribbean authenticity to your mashed yam.

  yellow yam