Curried Coconut Yams

Tried out a new recipe last night, and OH MY GOODNESS it turned out fantastic. I know, you are probably thinking "What's with this woman and the yams?" But, recently the sweet potato was ranked the number one most nutritious vegetable! Look at this:

"The sweet potato is a nutritious and economical food. One baked sweet potato (3 1/2 ounce serving) provides over 8,800 IU of vitamin A or about twice the recommended daily allowance, yet it contains only 141 calories making it valuable for the weight watcher. This nutritious vegetable provides 42 percent of the Recommended Daily Allowance (RDA) for vitamin C, 6 percent of the RDA for calcium, 10 percent of the RDA for iron, and 8 percent of the RDA for thiamine for healthy adults. It is low in sodium and is a good source of fiber and other important vitamins and minerals. A complex carbohydrate food source, it provides beta carotene which may be a factor in reducing the risk of certain cancers."

As Michael put it, "They are THAT good for you? And they TASTE LIKE CANDY???!!!" I think that sums it up. We eat at least 7 pounds of yams a week lately. That's a lot of yam. But we all (including Jed) love it so much we can't stop. Even at 98 cents a pound.

CURRIED COCONUT YAMS

5 sweet potatoes – peeled, cut in half longways and cut into 1 1/2” chunks

Saute together in heavy saucepan or dutch oven:
2 T olive oil
1 t green curry or to taste
½ t ginger or 2 ½” slices fresh ginger
1 red onion, diced

Until fragrant and onions clear. Then add:

1 can coconut milk
3 T fish sauce
1 ½ T sugar

Bring to boil. Add yams. Cover. Cook 20-25 min. on med-low until tender.

Optional:
Serve over rice – will stretch further
Stir in shredded fresh basil leaves