Ingredients for Baked Stuffed Yams
- 2 large yams (about 1.5 lbs total)
- Unsalted Butter
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon orange zest
- Egg Whites
- 1/4 cup grated Parmesan cheese
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How to Make Baked Stuffed Yams
- Preheat oven to 400°F (200°C). Lightly grease a shallow baking pan.
- Wash and thoroughly dry 2 large yams (about 1.5 lbs total).
- Rub each yam with 1 tablespoon of butter or olive oil. Pierce the skin several times with a fork.
- Place yams in the prepared baking pan and bake for 30-40 minutes, or until easily pierced with a fork. Alternatively, bake alongside a roast at a lower temperature (around 325°F) for approximately 1 hour.
- Remove yams from the oven and let cool slightly (about 10 minutes).
- While yams cool, beat 2 large egg whites in a clean, grease-free bowl until stiff peaks form.
- Once cool enough to handle, carefully slice off a section from the side of each yam to create a stable base. Scoop out the yam pulp, leaving about a 1/4-inch thick shell.
- In a mixing bowl, combine the scooped yam pulp with 2 tablespoons of butter, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1 teaspoon orange zest. Beat until well combined.
- Gently fold in the stiffly beaten egg whites until just incorporated.
- Spoon the yam mixture back into the yam shells. Sprinkle generously with 1/4 cup grated Parmesan cheese.
- Return the stuffed yams to the oven, now reduced to 350°F (175°C), and bake for another 10-15 minutes, or until heated through and the cheese is golden brown.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
5g
Fat
21g
Carbs
25g
