Preparation info

  • Serves

    4 to 6

    • Difficulty


Appears in

A Canon of Vegetables

A Canon of Vegetables

By Raymond Sokolov

Published 2007

  • About


  • 2 pounds yams
  • Butter (optional)


  1. Place enough water in a large pot to cover the yams amply. Bring the water to a boil. Put in the yams and simmer, uncovered, until the yams are soft, about a half hour.
  2. Drain and cool under running water. Peel the yams and mash with a potato ricer. Beat in enough butter to make the fufu very smooth.
  3. Form into fist-sized balls and serve.