Baked Stuffed Yams Recipe

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

How to Make Baked Stuffed Yams

1. Preheat oven to 400°F (200°C). Lightly grease a shallow baking pan.
2. Wash and thoroughly dry 2 large yams (about 1.5 lbs total).
3. Rub each yam with 1 tablespoon of butter or olive oil. Pierce the skin several times with a fork.
4. 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.
5. Remove yams from the oven and let cool slightly (about 10 minutes).
6. While yams cool, beat 2 large egg whites in a clean, grease-free bowl until stiff peaks form.
7. 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.
8. 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.
9. Gently fold in the stiffly beaten egg whites until just incorporated.
10. Spoon the yam mixture back into the yam shells. Sprinkle generously with 1/4 cup grated Parmesan cheese.
11. 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.