Mashed Yams

It seriously took me over 4 hours of prepping, cooking, and cleaning for lunch the other day. I am such a perfectionist I have to chop everything perfectly and then I’m such a clean freak I have to wipe down everything right away. Half of my day is spent in the kitchen these days and it wouldn’t suck so much if I didn’t have much else to do, but I still have to work 60 hours a week, train for the half-marathon, and have fun… My only consolation is that I’ve been eating super healthy lately and hopefully that will pay off in the long run.

2 hours chopping veggies

2 hours chopping veggies

In my organic basket this week I got some collard greens, and when I looked up online I found a traditional Brazilian recipe – Couve a Mineira. Didn’t even know collard greens were so popular in Minas, where I’m from, but I decided to try. Well, here’s the reason why I didn’t remember they existed: I don’t like collard greens. After my first taste I remembered my mom making me eat them when I was little and how bad they were. However, I already have plans to improve them next time they arrive in my basket: mix them with spinach to make spanakopita!

Collard Greens

Collard Greens

Oh, yeah, I was going to write about a recipe I actually liked: Mashed Yams. I’m always amazed when I look up a recipe and find out I actually have all of the ingredients. This time I had honey in my pantry because a new co-worker gave us some from his own bees. Lucky me!

 

Mashed Yams

Mashed Yams

Mashed Yams

2 lbs. of yams – peeled and chopped (about 5 cups)

¼ cup butter

2 tbsps. honey

½ tsp. ground cinnamon

¼  tsp. salt (or less )

 

Add the yams to a pan and cover with water. Bring to a boil over medium heat. Reduce the heat and simmer until yams are tender, for about 8-10 minutes. Drain well and return potatoes to the pan. Add the rest of the ingredients and beat at medium-low speed with an electric mixer until smooth.

Makes 5 servings of 265 calories each.

My 4-hour meal

My 4-hour meal

One thought on “Mashed Yams

  1. Pingback: Steamed Artichokes with Garlic | Run, eat, travel, and more

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