Spice up Your Winter with Cinnamon Yam

Mash Yam is a versatile vegetable. It can be roasted fried, boiled and baked. You have to be very caref ul when peeling a yam. If a peeled yam touches your skin it itches… a lot. You can use yams boiled like potatoes as a starch with meals, and they’re always an ingredient in traditional Jamaican soups.


  • 5 pounds of yams, peeled
  • 2″ diced 2 quarts water, hot
  • 1 tbsp. salt
  • 8 oz. butter, cold, ½” diced
  • 1 ½ tsp cinnamon, ground
  • ¼ tsp pepper, white, ground
  • ½ cup brown sugar

Note: If yam is not available sweet potatoes may be substituted.

Preparation: Place the peeled and diced yams in a large stockpot. Add the hot water and salt, then place the stockpot on the stove over medium heat. Bring to a boil and cook for 35 minutes or until an inserted fork in the yam pierces easily. Drain the water from the yam and transfer them into a mixing bowl. Using a wire whisk, mash until yams are broken up. Add diced cold butter, ground cinnamon, white pepper and brown sugar then mix again until the yams are smooth and all of the ingredients are mixed e venly. If needed, season with additional salt to taste. Place the cinnamon yam mash on a large serving platter and garnish with fried malanga chips and chopped parsley.

This recipe serves eight people and makes a great side to pork, lamb or turkey. Enjoy!


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