Digs says: “One of the dishes my friends and family always ask me to make over the holidays is my mashed yams. I’m sort of known for them, and everyone likes joking about how I must have named my store The Sweet Potato because I make such good sweet potatoes (which is mostly true).
The basic recipe has been around for years, but my variation has some unexpected twists that give it a signature flavour that keeps people coming back for thirds. I’ve never brought it to a holiday party and had there be leftovers. Ever. Even after I started doubling the recipe.
The trick, as a friend once pointed out, is that they’re not actually ‘mashed’, per say, so much as they’re puréed. When they’re just right, their consistency is like a cross between traditional mashed potatoes and a silky custard. The buttery flavour should be there, but just under the surface, as should the cinnamon, and you only need to use just enough brown sugar to enhance the sweetness ever so slightly. Also, I prefer to use brown sugar to the more traditional maple syrup, though a mix of the two can also be really nice.”