Baked Stuffed Yams Recipes
AVOCADO STUFFED YAMS
This is a simple and filling recipe. The cool and spicy avocado topping is a pleasant contrast to the hot sweet yams.
Provided by Lynn Mott
Categories Side Dish Vegetables Sweet Potatoes
Time 1h
Yield 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place yams on a baking sheet.
- Bake yams for 40 minutes, or until tender, turning occasionally. Set aside.
- In a medium bowl, mix together the red pepper, avocado, cilantro, olive oil, green onions, cumin and lime juice.
- Cut yams in half lengthwise, and fluff the centers with a fork. Top with the avocado stuffing. Season with salt and pepper, and top with shredded Cheddar cheese.
Nutrition Facts : Calories 703.1 calories, Carbohydrate 75.8 g, Cholesterol 36.2 mg, Fat 40.2 g, Fiber 17 g, Protein 14.7 g, SaturatedFat 11.4 g, Sodium 246.3 mg, Sugar 3.6 g
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!
Provided by Sydney Mike
Categories < 4 Hours
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F & set out a shallow baking pan.
- Scrub yams well & pat dry.
- Rub each with butter or salad oil, then pierce skin with a fork & place in the baking pan.
- Bake until soft, about 30-40 minutes, OR bake at a lower temperature along with meat for about 1 hour. Remove from oven.
- While yams are cooling slightly, beat 2 egg whites until stiff, then set aside.
- 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.
- To the pulp, add butter, salt & pepper & orange zest, beating to mix thoroughly.
- Fold in beaten & stiff egg whites.
- Stuff this filling back into the yam shells & sprinkle tops with Parmesan cheese.
- Return to a 350 degree F oven & bake another 10-15 minutes before serving.
Nutrition Facts : Calories 389.6, Fat 7.1, SaturatedFat 4.3, Cholesterol 18, Sodium 388.4, Carbohydrate 75.3, Fiber 10.7, Sugar 1.5, Protein 7.1
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From mayihavethatrecipe.com
Cuisine Kosher / VeganCategory SidesServings 4Total Time 2 hrs 5 mins
- Preheat the oven to 400F. Carefully stab the yams with a knife a few times. Wrap each one in aluminum foil and place them on a baking sheet. Bake for an hour and a half or until tender. Reduce the oven temperature to 350F.
- While the yams cool, prepare the topping. Combine oats, pecans, brown sugar and salt in a medium bowl. Add melted coconut oil and mix well, using a fork or your fingers
- Line a baking sheet with parchment paper or aluminum foil coated with cooking spray. Spread the topping on a single layer and bake for 18 minutes, stirring occasional to prevent it from burning. Remove it for the oven and let it cool
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