Pounded Yam

Method

Peel the yams with a sharp knife, removing the rough brown skin and white layer beneath until you reach the white flesh. Cut the yams into medium-sized chunks and place them in a large pot of salted boiling water. Cook for 15-20 minutes until the yam is very soft and easily pierced with a fork. Drain the cooked yam thoroughly in a colander, reserving a cup of cooking water. Transfer the yam to a large mortar or use a sturdy wooden pestle with a heavy basin, then pound continuously in an upward and twisting motion for 5-10 minutes until completely smooth and fluffy, adding small amounts of reserved cooking water as needed to achieve a smooth, dough-like consistency. Stir in the butter until well incorporated, then serve immediately whilst hot.