Salads and Vegetables: Vegetable Dishes: Mango and Almond Yams

This side dish mingles the sweet flavors of the tropics with comforting, earthy yams.

Author: National Mango Board
Date: February 21, 2008

Serves: 6 person(s)

Preparation Time: 20 mins
Cooking Time: 55 mins


    0.90 kg fresh yams
    1/4 cup brown sugar, unpacked
    3/4 tsp cinnamon
    1 medium ripe but firm mangos, peeled, pitted and diced
    2 Tbsp butter, cut into small pieces *
    6 Tbsp sliced almonds


    Peel yams and cut into 1/4-inch slices; drop into a bowl of water to keep from discoloring. Drain water and transfer to a large pot fitted with a steamer basket. Steam for 10 to 15 minutes or until tender when pierced with a fork.

    Preheat oven to 350ºF and lightly butter a 13 x 9-inch baking dish. In a small bowl, stir together the brown sugar and cinnamon; set aside.

    In the 13 x 9-inch baking dish, layer half the yams, mangos, brown sugar mixture, and butter. Repeat layers. (Dish may be covered and refrigerated for up to 24 hours at this point.)

    Bake in preheated oven for 20 minutes; sprinkle with almonds and bake for 20 minutes more.


    * Please carefully check the ingredients of this product to ensure it contains no gluten, if a gluten-free recipe required.

    Can replace yams with an equal amount of sweet potatoes. Or, if preferred, can be a mixture of both.

    Serving suggestions are not included in the nutritional analysis.

Nutritional Information
(Per Serving)

Calories:272 cals
Kilojoules:1,135 kJ
Fat:5.4 g
Carbohydrates:54.5 g
Protein:3.0 g
Cholesterol:11.0 mg
Sodium:45 mg
Saturated Fat:2.7 g
Fiber:7.2 g
Calcium:44.0 mg
Total Sugars:11.8 g

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