• 2 medium/large yams
• 1/4 cup unsulphured raisins
• 1 tsp. red palm oil
• 1/2 tsp. pumpkin pie spice
• 1/2 cup corn kernels
• 1/4 cup organic plain yogurt

Cut yams into quarters and boil until soft.  Drop the raisins and corn into the water for the last 5 minutes of boiling.  Drain water and set aside the cook raisins and corn.  Let the yams cool.

Peel skin off the yams and put peeled yams back into the cooking pot and mash.  Add red palm oil, spice, raisins, and the corn to the mashed yams.  Still well.

Put a dollop of nonfat gyogurt on top of each serving.