- 8 pounds (about 12) yams (red-skinned sweet potatoes), peeled and cut into 1-inch pieces
- 1/2 cup pure maple syrup
- 1/2 cup plain soy milk
- 2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- Sea salt and freshly ground black pepper, for seasoning
Cook yams in a large pot of boiling water for 20 minutes, or until tender. Drain. Return potatoes to the pot and mash. Mix in the maple syrup, soy milk, cinnamon, and allspice. Season with salt and pepper.
The yams will keep for 1 day, covered and refrigerated. To rewarm, transfer them to a bowl and cover with plastic wrap. Set the bowl over a large saucepan of simmering water, stirring occasionally, until heated through.