4 Serves
108 Mins
Peel the yams and cut them into uniform chunks to ensure even cooking.
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SlovakianVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
4 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
111 µg / 400 µgCalcium
82 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
115 mg / 420 mgPhosphorus
337 mg / 1,250 mgPotassium
2211 mg / 4,700 mgSodium
857 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
38 µg / 55 µgFiber
13 g / 28 gSugar
1 g / 50 gSaturated Fat
1 g / 20 gCholesterol
13 mg / 300 mgCaffeine
0 mgNet Carbs
93 gAlcohol
0 g
Place the yam chunks in a large pot, cover with water, and boil until they are fork-tender.
Drain the water and transfer the boiled yams to a mortar. Pound the yams using a heavy pestle, adding small amounts of hot water as needed to achieve a smooth, elastic consistency.
Shape the pounded yam into smooth balls and serve immediately while hot.
37
g15
g79
g
American