DIY Almond and Blueberry Medley on Mashed Yams

Yams go really well with pork and we love to serve them together. They're great just baked or with sour cream topping but we were looking to do something a bit different. Toasted almonds came to mind and they really added a nice flavor and crunch to the yams. The blueberries added some sweet and tart and the combination went extremely well together. It was an interesting combination of tastes.

We grilled the pork chops and as usual, they were a great accompaniment to the sweet potatoes. We had just bought a fresh batch of figs too and we threw a couple on the grill just to see how they would taste grilled. They were delicious and all in all it was an outstanding dinner!

SERVINGS:           2
PREP TIME:          5 minutes
COOK TIME:         1 hour

INGREDIENTS:
2 yams
1 teaspoon butter
1/2 cup blueberries
1/2 cup toasted almonds

PREPARATION:
1. Preheat oven to 400* and, when hot, put the yams  on the middle rack. Bake about 50 minutes until fork tender. (I like to give them a squeeze to make sure they're soft)
2. Meanwhile heat the butter in a non-stick pan. When the butter is melted, add the almonds. Cook for about 5-7 minutes then add the blueberries. When the berries are fairly soft, remove pan from heat.
3. When the potatoes are done, scoop out the meat from the skin and place in a bowl. Mash the potatoes then add about half the nut mixture and mix thoroughly. Place the potato meat back into the shells and sprinkle with the remaining nut mixture. Place on a baking sheet and bake for another 4-5 minutes. Serve immediately.

PLATING:
Our meal consisted of grilled bone-in pork chops, grilled figs and the mashed yams medley. It was served on warmed plates and devoured in almost record time, ;-)> 

Bon appetit,
Tom and Anita

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DIY Almond and Blueberry Medley on Mashed Yams

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