Thai Spicy Yams with Coconut By Arthur Boehm, November-December 2003 Adapted from A Spoonful of Ginger by Nina Simonds (Knopf, 1999)

(Serves 12)

These delicious sweet-spicy potatoes feature coconut, a staple of the Thai dinner table. Make them several hours ahead—the flavors improve with time—and reheat them in a 350-degree oven just before serving.

• 3 tablespoons, canola or vegetable oil
• 2 medium red onions, cut into 1/4-inch cubes
• 2 teaspoons, black or yellow mustard seeds
• 3 tablespoons, minced garlic
• 2 teaspoons, ground cumin
• 2 teaspoons, dried ground coriander
• 1 teaspoon, ground turmeric
• 2 teaspoons, salt
• 5 pounds yams, peeled and cut into 1 1/2-inch cubes
• 2 tablespoons, light brown sugar
• ? cup, shredded unsweetened coconut

1. Heat a heavy casserole or Dutch oven over high heat. Add the oil, swirl to coat the pot, and heat until hot. Reduce the heat to medium-low, add the onions, and sauté until just soft, 3-5 minutes. Increase the heat slightly, add 1 teaspoon of the mustard seeds, and fry until they pop. Stir in the garlic, cumin, coriander, turmeric, and remaining mustard seeds, and sauté over medium heat until fragrant, about 30 seconds.

2. Combine the salt and 2 cups of water, and add it to the pan. Heat until the liquid boils, then add the yams and cook, partially covered, for 20 minutes. Add the sugar and half the coconut, and cook until the potatoes are tender and the liquid has evaporated, about 20 minutes. Transfer to a serving bowl, garnish with the remaining coconut, and serve.

Nutrients per serving: calories 270; protein 4g; carbohydrate 43g; fat 10g (saturated fat 6g); cholesterol 0mg; sodium 412mg