Creamy baked yams are mashed with butter, lime juice, and honey in this easy autumn dish developed by chef Mary Sue Milliken, which first appeared in the iPad edition of our November 2013 issue with the article State of Grace.
- 3 large yams (about 4 lb.)
- 1⁄2 cup fresh lime juice
- 6 tbsp. honey
- 4 tbsp. unsalted butter, softened, plus more for serving
- Kosher salt and freshly ground black pepper, to taste
- Grated lime zest, for garnish
- crème fraîche, for serving (optional)
Heat oven to 350°. Place yams in a 2-qt. baking dish with 1⁄2 cup water. Bake until tender, about 1 1⁄2 hours. Let cool, then peel and transfer to a bowl. Add lime juice, honey, butter, salt, and pepper; mash with a potato masher until combined. Wipe out baking dish with paper towels. Transfer potato mixture to dish and cover tightly with foil. Bake until heated through, 15–20 minutes. Uncover and dot with butter and sprinkle with lime zest. Serve with crème fraîche, if you like.