Type what you have

Ingredients

• ✓ purple yam
• butter
• sweetened condensed milk
• vanilla extract
• evaporated milk

Instructions

1. 1 Bring a large pot of water to a boil. Cook yam in the boiling water until tender, about 30 minutes. Drain and cool until easily handled. Peel and thinly grate the flesh.
2. 2 Melt butter in a wok over medium heat. Stir in condensed milk and vanilla extract. Add grated purple yam. Reduce heat to low and cook, stirring constantly, until mixture is sticky but not dry, about 30 minutes. Pour in evaporated milk; cook and stir for 15 minutes. Remove from heat.
3. 3 Transfer yam mixture to a container and cool to room temperature, about 30 minutes. Chill before serving.

By Jasmin Monteclar

Ingredients

• ✓ purple yam
• cooking spray
• brown sugar
• butter
• vanilla extract
• salt
• cornstarch
• water
• coconut

Instructions

1. 1 Spray the inside of a slow cooker with cooking spray.
2. 2 Place one layer of yam slices in the prepared slow cooker and sprinkle with brown sugar until covered. Repeat layers until all yams are placed in slow cooker.
3. 3 Mix melted butter, vanilla extract, and salt together in a small bowl; pour over yams in the slow cooker.
4. 4 Cook until yams are soft when pricked with a fork, 4 hours on Low or 2 hours on High. Transfer yams to a serving dish.
5. 5 Pour juices from the slow cooker into a small saucepan and heat over medium-low until juices reach a soft boil.
6. 6 Stir together cornstarch and water in a small bowl until smooth; add to the juices in the saucepan and continue to boil, stirring constantly, until sauce has thickened. Pour sauce over yams and sprinkle with shredded coconut.

By Yoly