Photo: Thomas J. Story
Total Time
1 Hour 15 Mins
Yield
Serves 8

Oakland chef Tanya Holland typically puts cream and butter in her smoked sweet potatoes (often called yams), but to make them kosher for her Passover Seder, she uses coconut butter instead.

How to Make It

Step 1

Preheat oven to 400°. Peel yams, then slice crosswise 1 in. thick. Sprinkle wood chips in a large roasting pan. Set a baking rack over chips. Pour in 1/4 in. water. Put yams on rack, cover with foil, and roast until a knife slides in easily, 1 hour.

Step 2

Mash yams. Stir in remaining ingredients and a little hot water if they seem stiff.

Step 3

*Find at well-stocked markets and online.

Brown Sugar Kitchen and B-Side Baking Co., Oakland

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