Island Yam, Sweet Potato and Taro Bake

Name: Island Yam, Sweet Potato and Taro Bake
Cuisine: Micronesian
Ingredients: 1 teaspoon of salt; 2 large sweet potatoes (about 4 cups), peeled and cut into 1½-inch cubes; 1½ cups of yam, peeled and cut into 1½-inch cubes; 2 large taro corms (about 2 + cups), peeled and cut into 1½-inch cubes; ¼ teaspoon of freshly ground black pepper; 1½ cups of thick coconut milk; ½ cup of Island Coconut Sauce; 2 tablespoons of dried, unsweetened coconut flakes; 2 tablespoons of dried, unsweetened coconut flakes; 2 tablespoons of butter, cut into small pieces

Preparation info

Serves
8

Difficulty
Easy

Appears in

Tradewinds & Coconuts

By Jennifer Brennan

Published 1997

About

Although in Micronesia this casserole would be considered a main or primary dish, accompanied by smoked or dried reef fish and an anonymous green leaf vegetable, it can be an inspired side dish for a Western meal of roast turkey, duck or chicken.

Ingredients

1 teaspoon of salt
2 large sweet potatoes (about 4 cups), peeled and cut into 1

Oceania
Federated States of Micronesia
Side dish
Gluten-free
Vegetarian

Method

Preheat your oven to 350° Fahrenheit.
Set a large saucepan of water on your range top, add the salt and bring the water to a boil over high heat. Add the sweet potato cubes and continue on the boil for about 8 minutes, or until they are just tender whe