Pounded yam (made without pounding)

Peel the yam and cut into small chunks.

Rinse thoroughly, drain, transfer to a pot and cover with water just to the level of the yam; cover and cook until tender.

Take off the heat and beat the yam with a hand mixer, adding it a little at a time.

Add a little hot boiling water to soften the texture and keep mixing until the desired consistency; water was added twice.

Mix again with a wooden spoon for a doughy, stretchy texture; serve hot.