Orh Nee (Yam and Roasted Pumpkin Dessert)

Ingredients
500 gm yam (taro)
2 Tbsp castor sugar
100 g light olive oil
a pinch of salt

Syrup
1 cup castor sugar
1 cup water
1 cup gingko nuts
500 gm pumpkin, peeled
1 tsp vanilla essence
1 Tbsp rum

Method
Cut peeled yam into large pieces and place in a pot with enough water to cover. Add a pinch of salt and 2 tablespoons of sugar to the pot. Cook till yam is tender. Drain and keep the water for use later.

Mash the yam with a fork, or in a blender if you like it smoother. Add olive oil to round out the taste and some of the boiled water to obtain the consistency you like.

Cut peeled pumpkin into wedges. Rub with a teaspoon of olive oil and roast in 200 degree C oven till pumpkin is soft and caramelised. About 30 minutes.

Make syrup by bringing to boil sugar and water. When the sugar dissolves, add gingko nuts, vanilla essence and rum. Cook till the syrup thickens. Remove from the heat.

Place yam mash in a dessert bowl. Add a couple of wedges of roasted pumpkin. Spoon ginko and syrup over to glaze. Serve it warm.

Note
Yam or taro is low in saturated fat, sodium and cholesterol, and high in dietary fibre, vitamin E, vitamin B6, potassium ad manganese.

Pumpkin is high in antioxidants like beta-carotene, vitamins C, K and E, minerals, magnesium, potassium and iron.