Yacón Sauce

Found on the Attainable Sustainable food blog, this “yacón sauce” recipe is a twist on apple sauce.  It’s not exactly like applesauce, but it’s “pretty darned good”!  Cooked yacón takes on the flavor of what you add to it; it’s not a very distinct flavor on its own. Consider this a base recipe and play with it a bit. I could see it working well with dried apricots, too, or maybe even mixed with fresh berries.

Ingredients:
Roughly 8 cups of yacón, peeled and cut into 1″ cubes.
A handful of organic raisins
1-2 Tablespoons cinnamon
1-2 Tablespoons honey
Juice from one lemon
Water

Procedure:

1. Measure yacón and raisins into a large cooking pot.  Add water to a depth of about 1″.  Simmer over low heat for about an hour, stirring occasionally.
2. You’ll notice that unlike apples, the yacón doesn’t break down; it remains firm enough that a simple potato masher just won’t do the trick.  Use an immersion blender to purée the cooked yacón right in the pot.  If you don’t have an immersion blender, allow the yacón to cool and transfer to the bowl of a food processor.  Pulse until you reach desired consistency.
3. Stir in cinnamon and honey. Chill and serve.

Note: Yacón oxidizes very quickly — it’s totally normal for it to turn greyish when exposed to air.