Twice Baked Yams = Yum!

by Gavan on November 24, 2008

Twice Baked Yams

If you recall last year I had my first official Thanksgiving (i.e. I wasn’t working). Not only was it my first but it was my first experience tasting Southern Thanksgiving food. My mouth is watering just thinking about it. This year, we are combining efforts and spending the day at another friends house and ironically they’re from the south as well. (Remember the Missus is a Texan.) We’ve been asked to bring something special so we decided upon making twice baked yams. We have an ongoing debate where twice baked potatoes got it’s start: she thinks from the south and I think from across the pond (doesn’t everyone associate potatoes with the Irish?)  Regardless we put our origin differences aside and created an extremely simple, delicious and healthy Thanksgiving dish that’s sure to please everyone.

RECIPE:
Serves 6-8

4 Large Yams
1 1/2 tsp. salt
1/2 tsp. freshly ground pepper
1/4 cup broth (vegetable or chicken)

DIRECTIONS:

Preheat oven to 400 degrees. Individually wrap potatoes in foil, pop in the oven and forget about ‘em for about an hour. After an hour, check to see if they’re cooked by piercing with a toothpick–the potatoes will be soft so the toothpick will easily go in. I cooked mine for about an hour and 15 minutes. Remove from oven and let stand until cool enough to handle.
Cut each potato in half lengthwise. Scoop out the yam pulp leaving about a 1/4″ shell to support the peel. Transfer the pulp to a large mixing bowl, add the broth and S&P. Mash together until the mixture is fairly smooth. Use a spoon to fill the shells with pulp mixture. TIP: If you’d like your potatoes to be fuller, only use the shells of 6 halves with the mixture of all 8 halves.

Yam pulp Baked Yams

Transfer yams to a foil-lined baking sheet and bake until heated through, about 30 minutes. These can be made ahead of time and frozen in a covered air-tight freezer container. Just be sure to thaw potatoes overnight before baking.
Sprinkle with chopped walnuts and tuck in! Easy peasy and absolutely delicious!

All recipes are made with the finest quality farmers market whole foods, natural and non-processed ingredients as much as possible.

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{ 1 comment… read it below or add one }

jacqui muir November 24, 2008 at 3:49 pm

I still have sweet potatoes which we grew this year, first attempt. I know they are not the same as yams but similar enough for me to use in place of the yams. They sound so good.

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