Boil yams in medium pot (fully covered with water) over medium-high heat, approximately one hour, or until very soft.

Drain and place in high-powered blender (if your blender is a little weak, you may want to dice them a little before adding to blender to help get things started).

Place grated ginger root in a cheese cloth, and squeeze over blender, pressing out the juice only. (You may use your hands to squeeze the juice out if you are careful not to drop in any of the fibers.)

If desired, add butter and half-and-half. (This just thins it out a little more and adds a little additional creaminess and lightness.)

Puree on high, scraping down sides if necessary, until mixture is completely smooth and turns a light orange color.

Place in serving dish and sprinkler pine nuts over the top for a garnish and a nice crunch! Serve more pine nuts on the side if desired.