My husband Jesús’ grandmother, Luz, made Camote (pronounced ka-MO-te) con leche as a favorite treat for him when he was a kid. He loves it with a glass of cold milk. I call it Yam Jam since that rhymes, but really it is a pudding. I added a bit of nutmeg and pumpkin pie spice and a spoonful of maple syrup to Luz’s recipe. I bake the yams to caramelize them and bring out their natural sweetness. Smooth and fragrant with spices, this recipe is much lower in sugar than candied yams.
Store yams in a cool dry pantry. Do not refrigerate, as this will lead to a hardcore yam. (I am not talking about porn or zealots here, but a condition in which the outside will soften but the inside will remain hard.)
2 cups mashed garnet yams
1 tsp cinnamon
¼ tsp nutmeg
½ tsp pumpkin pie spice (I like Trader Joe’s brand)
1 Tb maple syrup
1 cup milk (I use 1 %) or almond milk
Preheat oven to 450′ Wash yams and stab them several times. Bake in a foil-lined pan with a couple of inches water for an hour or until soft. (The foil makes an easier cleanup). When cool enough, peel them and mash or process in a food processor.
Stir in the rest of the ingredients and sprinkle a bit of cinnamon on top.
This dish is easily made ahead of time and reheated in the microwave.
Roz's Scrumptious Recipes 