Coconut Mashed Yams

2 1/2 pounds yams, peeled and cut into 1-inch pieces 7 ounces canned coconut milk 3/4 teaspoon crushed red pepper flakes 1/2 teaspoon minced garlic 1 teaspoon garam masala 1 teaspoon salt 2 teaspoons sugar 1/4 cup chopped fresh cilantro 1/8 pound shredded, unsweetened coconut

Steam yams for 15 to 20 minutes, or until soft and fully cooked. Using a mixer with whip attachment, combine yams, coconut milk, chili flakes, garlic, garam masala, salt, sugar and cilantro until well mixed; chill. To toast coconut, preheat oven to 350° F. Spread shredded coconut in a thin layer on a baking sheet. Bake for 4 to 5 minutes, stirring once or twice to make sure the coconut browns evenly. To serve, garnish yam mixture with toasted coconut flakes. Recipe by PCC Deli