Name: Tongan Coconut-Baked Whole Yam with Sea Salt
Prep time: 10 min
Cook time: 1 h 15 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: Tongan
Ingredients: 2 medium yams (ufi), about 1.5 lb each, scrubbed; 1 cup thick coconut cream, divided; 1 tsp fine sea salt, divided; 2 green onions, thinly sliced (optional); 1 lime, cut into 8 wedges

In Tonga, the prized ufi (yam) is traditionally cooked low and slow until its flesh turns tender, sweet, and faintly nutty. This home-kitchen version wraps whole yams in foil and roasts them with salted coconut cream for an authentic island-style side dish. Serve it alongside grilled fish or lu pulu for a true Tongan plate.

Prep Time10 mins

Cook Time75 mins

Total Time85 mins

Servings4

Yield4 servings

Nutrition Facts

Per serving (estimated)

285 kcalCalories
11 gFat
9 gSaturated Fat
45 gCarbs
6 gFiber
2 gSugar
3 gProtein
320 mgSodium
920 mgPotassium
35 mgCalcium
1 mgIron
18 mgVitamin C
12 mcgVitamin A

Ingredients

For the Baked Yams

2 medium yams (ufi), about 1.5 lb each, scrubbed
1 cup thick coconut cream, divided
1 tsp fine sea salt, divided
2 green onions, thinly sliced (optional)
1 lime, cut into 8 wedges

Tongan yam (ufi)

Thick coconut cream

Fine sea salt

Green onions

Lime

Directions

Preheat the oven to 375°F (190°C). Pat the scrubbed yams dry and pierce each one 6-8 times with a fork to let steam escape.
Set each yam on a large square of heavy-duty aluminum foil. Drizzle 2 tablespoons of the coconut cream over the tops and sprinkle with half of the sea salt.
Wrap the foil tightly around each yam, place them on a rimmed baking sheet, and bake for 1 hour 15 minutes, until a thin knife slides into the center with no resistance.
While the yams bake, warm the remaining coconut cream with the rest of the salt in a small saucepan over low heat for 4-5 minutes; do not let it boil, just keep it hot.
Carefully unwrap the yams (a burst of steam will escape) and transfer them to a warm serving platter, keeping the foil open like a boat to catch any cream.
Using a sharp knife, slice each yam open lengthwise through the skin, then gently squeeze the ends to push the flesh up and out.
Fluff the exposed flesh with a fork, then spoon the warm salted coconut cream over the top, letting it drip down into the flesh and pool in the foil.
Scatter green onions over the yams and serve right away with lime wedges for squeezing over each portion.

Cook’s Notes

True Tongan ufi (Dioscorea) can be replaced with any standard supermarket yam or even Japanese nagaimo; just adjust bake time by 10-15 minutes for very large roots.
Traditionally, Tongan families cook yams in an underground earth oven called an umu; this foil method recreates that trapped-steam environment in a regular oven.
Fresh, refrigerated coconut cream gives a noticeably richer, less sweet result than canned varieties labeled 'coconut milk.'
Cooked yams keep 3 days in the fridge; reheat wrapped in foil at 300°F for about 20 minutes to preserve moisture.
For a more festive Tongan presentation, top with a spoonful of warmed honey and a pinch of toasted coconut flakes alongside the coconut cream.