Smashed Yams

My favorite part of Thanksgiving is Yams. I love yams. Historically my family has made them with marshmallows (not vegan) and cream (again, not vegan). This dish is vegan friendly. Believe me - you're not missing anything.

6 yams
2 T. Earth Balance
1/2 c. pure maple syrup (more or less for desired consistency)
1/2 c. coconut milk (more or less for desired consistency)
Cinnamon, if desired

Scrub and peel yams. Bring a very large pot of water to a boil. Cut each yam in half lengthwise, then slice into 1/2 in. pieces. Boil for 20 to 30 minutes or until yams are very soft.

Drain yams. Dump into a very large serving bowl. Add Earth Balance and about 1/4 cup each of maple syrup and coconut milk. Add desired cinnamon if using. Using a hand blender, mix yams until very smooth and combined (about 30 seconds to 1 minute). Add remaining maple syrup and coconut milk, using slightly more or less as needed. Yams should be moist and fluffy, but not liquified.

Pour yams into a 13x9 inch baking dish. Bake for 20 to 30 minutes or until yams are slightly bubbly. Serve right away.

Can be made ahead if desired. Prepare dish to the point of baking and then store in the refrigerator until ready to serve. Remove dish from the refrigerator approximately 30 minutes before you are ready to bake it.

Variation: Add a small can of crushed pineapple (drained) before pouring in the baking dish.