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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 4 |
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Yet another recipe that comes from the Sunset Ideas for Cooking Vegetables, 1973, & is a recipe worth considering for the winter holidays! 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.
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