Some years ago at Thanksgiving I had the thought to mix coconut milk with garnet yams (also called sweet potatoes). That and the surprising cardamom spice yields a wonderfully different Thanksgiving recipe.
2 lbs. yams or sweet potatoes
4 to 6 ounces of coconut milk
1 tsp. of cardamom powder (ground spice)
1/4 tsp. salt
Bring a large pot of water to a boil and when rolling, add the yams. Boil for 25 minutes, uncovered. Remove from the water and allow the skin of the yams to dry. Peel the yams. Cut the yams into chunks, if they are very large and mash them with a potato masher. In a quart mixing bowl, add 3 ounces of coconut milk, the salt and cardamom. Mix well. The milky whiteness will pickup an odd color from the cardamom, but once it is mixed with the yam, you cannot see it. Mix in the mushed yam and add more coconut milk if needed.
Transfer the mix to a casserole and refrigerate until ready for Thanksgiving supper. Remove from the 'frig about 60 minutes before placing, covered with aluminum foil to prevent drying out, in a 350 degree F. oven for 35 to 45 minutes. Serve while still warm.