3 medium-large yams
2 tablespoons extra virgin olive oil
sea salt
fresh coarsely ground black pepper
1 tablespoon butter
½ cup shallots, minced
4 tablespoons fresh ginger, minced
1 egg
1 tablespoon soy sauce
4 tablespoons yogurt
2 tablespoons milk

Preheat oven to 375 (190 c). Rub the potatoes with one tablespoon of the olive oil, liberally salt and pepper them, and roast for about 40 minutes, or until tender. Meanwhile, in a small pan, heat the butter and remaining one tablespoon of oil, add the shallots and ginger, salt and pepper, and sauté for about 5 minutes, until soft. Transfer to a blender, add the egg and soy sauce, and blend.

Remove the potatoes when done, let them cool a bit, and peel off the skins. Transfer to a large mixing bowl, add the yogurt and milk, and mix well, using a sturdy wooden spoon and plenty of elbow grease. Add the egg-ginger mixture from the blender, and again mix thoroughly. Salt and pepper to taste. Makes 6 or 7 large servings.