Yam Puree and Grilled Vegetable Skewers

Since I did a post with that gigantic steak, I thought I would do something with no meat. I love meat but also found this plate full of veggies incredibly yummy. Especially the yam puree! This can be a vegetarian dish or you can use these items as side dishes to your main course. Enjoy!

Yam Puree
Yield ~ 4 servings


4 large yams
2 tablespoons butter
1/2 cup warm milk
Salt to taste


Peel yams and place in large saucepan and cover with water. Bring to a boil and simmer for 30 minutes or until yams are tender. Drain.

When yams are cool, cut into cubes and put them through a food mill or potato ricer back into the saucepan (you may also put them back into the pot and mash with a potato masher if you do not have a food mill or ricer). Add remaining ingredients. Blend well, stirring until smooth and hot. Garnish with red peppers.

*Note: It's a lot like cooking mashed potatoes. Most recipes tell you to boil the yams then peel them after they are cool but I prefer to peel them before I boil them. It will all depend on your personal preference. Also, if you want to give your yam puree a sweet taste, you may add cinnamon and nutmeg.

Vegetable Skewers

This is basically just a bunch of vegetables that I cut into bite-size pieces and layered them on skewers. The vegetables in the picture above were red bell peppers, onions, broccoli, cauliflower, green and golden zucchini, and mushrooms. After layering them on skewers, brush with olive oil and grill until desired doneness. You may also sprinkle them with salt if you desire.


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  2. Stopping by from the Tuesday Hops to say hello.
    Come on by if you are able to.