Coconut Yam Whips


  • 4 large garnet or jewel yams, scrubbed and cut in half lengthwise
  • 2 tablespoons raw coconut butter*
  • Sea salt and black pepper, to taste


  1. Place split yams face-down in glass baking dish containing one inch of water. Cover dish and bake yams at 350° F for 75 minutes. When cool enough to handle, remove skins from yams. Mash or whip yams with coconut butter. Add sea salt and pepper to taste. For variety, try baking a combination of sweet potatoes or Japanese yams (purple skin, white flesh) instead of garnet or jewel yams.


from the New Leaf Nutrition Team recipe box

anti-inflammatory, dairy-free, gluten-free, paleo-friendly, vegan

*Artisana Coconut Butter is one of our favorites!