Mashed Faux-tatoes
Phase 3, Phase 1* | Makes about 7 Cups
Prep time: 10 minutes | Total time: 40 minutes
INGREDIENTS
3 pounds of yams, scrubbed, peeled, and cut into 1-inch cubes
Sea salt (to taste)
1/2 cup unsweetened almond milk
1/4 cup extra-virgin olive oil
DIRECTIONS
- Place the yams in a large pot, cover them with cold water, and add a generous pinch of salt. Boil gently, uncovered, until the yams are tender, about 30 minutes. Drain the yams and mash them with the almond milk, olive oil, and 1 1/2 teaspoons of sea salt, and serve.
- Yams are an unlimited veggie, but since there’s some healthy fat in this recipe, be sure to reduce your other healthy-fat portions accordingly.
Phase 1 variation: Substitute rice milk for the almond milk, and skip the olive oil. Use extra rice milk if more liquid is needed.
Cauliflower variation: Try substituting half of the yams with cauliflower on Phase 3. You can cook them in the same pot. Mash together. Tasty!
Phase 3, Phase 1* | Makes about 7 Cups
Prep time: 10 minutes | Total time: 40 minutes
INGREDIENTS
3 pounds of yams, scrubbed, peeled, and cut into 1-inch cubes
Sea salt (to taste)
1/2 cup unsweetened almond milk
1/4 cup extra-virgin olive oil
DIRECTIONS
- Place the yams in a large pot, cover them with cold water, and add a generous pinch of salt. Boil gently, uncovered, until the yams are tender, about 30 minutes. Drain the yams and mash them with the almond milk, olive oil, and 1 1/2 teaspoons of sea salt, and serve.
- Yams are an unlimited veggie, but since there’s some healthy fat in this recipe, be sure to reduce your other healthy-fat portions accordingly.
Phase 1 variation: Substitute rice milk for the almond milk, and skip the olive oil. Use extra rice milk if more liquid is needed.
Cauliflower variation: Try substituting half of the yams with cauliflower on Phase 3. You can cook them in the same pot. Mash together. Tasty!
