Afro-Cuban White Yam Puree

Preparation info

  • Serves


    as a side dish
    • Difficulty


Appears in

Vegetables from Amaranth to Zucchini

By Elizabeth Schneider

Published 2001

  • About

Maricel Presilla, author of a forthcoming book about the foods of Latin America, prepares this simple puree with the popular Cuban, Costa Rican, Colombian, etc., white yam. The dish is comparable to mashed potatoes laced with garlic, onions, and bacon dice—but it is different, in the mild, smooshier way of white yam. Do not be concerned if the puree solidifies as it cools—it will reheat and pouf nicely after a brief microwaving. To reheat on the stove, add a little water or milk to soften, then warm over low heat.