Yam and Black Bean Mash

1. 1

   Peel the yams and cut them into 1-inch cubes. Place the cubed yam in a large pot, cover with cold water, and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and simmer for 15-20 minutes, or until the yam is fork-tender.

2. 2

   While the yam cooks, heat the olive oil in a small skillet over medium heat. Add the finely diced onion and cook, stirring occasionally, until softened and translucent, about 3-5 minutes. Add the minced garlic and ground cumin, and cook for another minute until fragrant.

3. 3

   Once the yam is tender, drain it thoroughly in a colander. Return the drained yam to the empty pot or transfer to a large mixing bowl. Mash the yam with a potato masher or a large fork until it reaches your desired consistency, leaving some small chunks for texture if preferred.

4. 4

   Add the rinsed and drained black beans, the sautéed onion and garlic mixture, the juice of one lime, and the chopped cilantro to the mashed yam. Season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.

5. 5

   Stir all the ingredients together until well combined. If the mash appears too thick or dry, add vegetable broth one tablespoon at a time until you achieve a creamy, desired consistency.

6. 6

   Taste the mash and adjust seasonings as needed, adding more salt, pepper, or lime juice to your preference. Serve warm, optionally topped with a dollop of Greek yogurt or a sprinkle of extra fresh cilantro.

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