Whole Lotta Yam Dip

Preparing this with my blender…puree…stir…puree…stir…puree…stir (repeat x100) had me wishing that I had gone ahead and bought myself a new food processor sooner. But the end result was worth the effort.


4 cups yams (about 2 large), peeled, steamed, drained
1/4 cup silken tofu or soy milk
1 clove garlic, minced (maximum; optional)
4 tbsp maple syrup
2 tbsp lime juice
1/2 tsp cinnamon
1/4 tsp salt


  1. Peel, chop and steam yams until very soft if you have not already.  Allow to cool.  Speed up the process by putting them in the freezer.
  2. In a food processor (or blender) puree all ingredients together until smooth and evenly combined.
  3. Chill in the refrigerator for at least an hour before serving, preferably longer, to allow flavours to meld together.
  4. Serve with warm flatbread, chips, sliced peppers or atop mixed greens and quinoa (my favourite).

Servings: 8 (or less, depending on appetites!)

Approximately 111 calories and 0.3 grams of fat per 90 gram serving.

Blogged with Flock


~ by AmyLL on November 1, 2007.

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