Yam coconut bake adds another practical root-crop side that fits perfectly with the archive’s growing taro, pumpkin, kumala, and breadfruit section. It helps keep the site balanced toward real island meal-building dishes, not only sweets and snacks.
If you enjoy this style of Pacific cooking, you may also want to try ufi lolo, coconut kumala mash.
Ingredients
- 2 pounds yam, peeled and cubed
- 1 cup coconut milk
- 1 tablespoon butter
- 1/2 teaspoon salt
Instructions
- Boil or steam the yam until just tender.
- Place in a baking dish.
- Pour over the coconut milk and dot with butter.
- Season lightly with salt.
- Bake until tender and lightly golden.
Helpful Tips
- Do not overcook the yam before baking.
- A shallow dish helps the top color more evenly.
- Serve with fish, meat, or greens.
FAQ
Can sweet potato replace yam?
Yes, though the flavor and texture will be somewhat different.
Is this mostly a side dish?
Yes, it is usually served as a side with a main protein.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 0 kcal |
| Fat | 8.2 g |
| Saturated Fat | 6.7 g |
| Carbohydrates | 23.6 g |
| Protein | 7.8 g |
| Sodium | 200.1 mg |
| Cholesterol | 5.9 mg |
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