Baked Stuffed Yams

Yet another recipe that comes from the Sunset Ideas for Cooking Vegetables, 1973, & is a recipe worth considering for the winter holidays!

• Ready In: 1 hr 15 mins
• Serves: 4

Ingredients

• 4  yams, medium-sized
• 2  tablespoons unsalted butter
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1 1⁄2 teaspoons orange zest, minced
• 2  egg whites
• 1⁄8 cup parmesan cheese, grated

Directions

1. Preheat oven to 400 degrees F & set out a shallow baking pan.
2. Scrub yams well & pat dry.
3. Rub each with butter or salad oil, then pierce skin with a fork & place in the baking pan.
4. Bake until soft, about 30-40 minutes, OR bake at a lower temperature along with meat for about 1 hour. Remove from oven.
5. While yams are cooling slightly, beat 2 egg whites until stiff, then set aside.
6. When yams have cooled enough to handle, cut a slice off a side of each yam so that you can scoop out the pulp into a mixing bowl & leaving about a quarter-inch thick shell.
7. To the pulp, add butter, salt & pepper & orange zest, beating to mix thoroughly.
8. Fold in beaten & stiff egg whites.
9. Stuff this filling back into the yam shells & sprinkle tops with Parmesan cheese.
10. Return to a 350 degree F oven & bake another 10-15 minutes before serving.