- 1 clove fresh organic garlic
- 1 inch fresh grated ginger
- 1-1 1/2 cans of Coconut milk
- 3-4 large yams and/or sweet potatoes
Slice yams and sweet potatoes into thick slices and place in a large pot covered with water. Bring to boil and cook until softened. Drain liquid (save in freezer for later use as soup stock!). Mash potatoes. Add ginger, garlic, and coconut milk and mix. Use more or less milk for desired consistency.