Sonoma Valley Mashed Yams

• 2 large garnet yams, about 1 1/2 lbs. (you could try substituting another kind of sweet potato, let me know how that goes)
• 12 ounce dark spiced rum (or more to taste)
• 12 ounce kahlua liquor (or more to taste)
• 5 58 ounces full fat coconut milk (not "lite")
• 2 12 tablespoons salted butter or 2 12 tablespoons vegan margarine
• 12-23 teaspoon salt (or to taste)
• 18 teaspoon fresh ground black pepper (optional) or 18 teaspoon white pepper (optional)
• 14 cup evaporated cane juice (substitute any type of granulated sugar, preferably brown)
• 12-1 inch fresh ginger, peeled

1. Peel and coarsely chop yams to rough 1/2" dices.
2. Steam yams about 10 minutes or more until soft.
3. Place in a bowl, adding butter first so that it melts.
4. Then, add the rest, reserving half the coconut milk (which hopefully has a thick creamy layer on top of it), which you'll add at the end.
5. With a potato masher, gently mash and mix, so that some pieces of yam aren't still slightly chunky, but ingredients are all mixed.
6. Taste and adjust seasonings, adding the rest of the coconut milk.
7. If it seems to start getting runny, stop adding the coconut milk at once and continue.
8. With a fine grater, grate the fresh ginger, directly into the bowl, and gently fold.
9. Transfer into a serving bowl, garnish with a twist of an orange peel or an edible flower, such as a few nasturtiums.

garnet yams, rum, kahlua liquor, coconut milk, butter, salt, ground black pepper, cane juice, ginger

Taken from www.food.com/recipe/sonoma-valley-mashed-yams-282021 (may not work)