For lack of scientific knowledge, I’m going to claim that taro is yam’s long lost (and better tasting) cousin. For those who do not enjoy the taste of yams or sweet potatoes (unless doused with brown sugar and marshmallows), taro is worth a try.
This dish reminds me of sweet potato casserole (minus the frilly ingredients) but it’s made with taro. The traditional recipes calls for lard (shortening) to create a creamy texture but adding cream and giving it a good whipping works just as well. It’ll taste a little less rich but hey, do I need to remind you that mumus are not in style for swimsuit season?
Although now I’m wondering whether sweet taro casserole is good…looks like that’ll be another blog for the Thanksgiving season!
3 cups of frozen (or fresh) taro, cut into 3 inch chunks
1/8 cup of splenda/or sugar or condensed milk (starts with 1/8 cup and gradually increase amount until desired sweetness is reached)
1/2 cup coconut cream (if you only have coconut milk, skim the cream off the top and that’ll do!)
1. Remove skin from taro and cut into chunks (if using frozen taro, proceed to next step)
2. Add taro to a boiling a potful of water and cook until tender (fresh taro takes about 20 minutes, frozen takes 5-7 minutes)
3. Drain excess water and mash with fork until majority of the taro is smooth.
4. Using an electric mixer, beat in sugar and coconut cream until smooth. Add additional sugar if desired.