TWICE-BAKED YAMS (4.5 PTS) Recipe - Cooking Index
TWICE-BAKED YAMS (4.5 PTS) Recipe - Cooking Index
| 8 | Jewel yams - 6 to 8 ounces each | |
| 1 | Red onion - peeled and minced | |
| 1 | Celery root - peeled and chopped (medium) fine | |
| 2 tablespoons | 30ml | Sweet butter |
| 1/2 cup | 118ml | Grated pecorino and parmesan (or use 1 cup of either) |
| 1 | Nutmeg | |
| Salt and pepper to taste |
1. Wash and dry the yams. Rub with a little salad oil, sprinkle with
salt and bake at 350 degrees for one hour. Cool for 20 minutes. Cut a
1/4-inch lengthwise strip off each yam.
2. Using a small soup spoon, scoop out the yam meat, taking care not
to puncture the skin. Mash the cooked yam in a bowl, placing the yam
skins on a cookie sheet.
3. In a large saute pan, melt the butter and saute the onion and
celery root for 3 to 5 minutes over low heat until the vegetables are
tender. Add to the mashed yam and blend with cheeses (reserve some of
the parmesan to top the stuffed yams). Season the mixture with
nutmeg, salt and pepper. Taste.
4. Stuff the yam skins, packing fairly well and top with reserved
parmesan. This part of the preparation may be done a day in advance.
To serve, bake at 350 degrees for 30 minutes, or until piping hot.
Choosing the right size and shape yams is the key step for this
recipe, says Josephine Segraves of Mudd's Restaurant. Jewel yams are
best suited; choose ones that are cylindrical.
Per serving: 262 calories, 7 g protein, 45 g carbohydrates, 7 g fat,
19 mg cholesterol, 233 mg sodium, 7 g fiber. Calories from fat: 22
percent.
Shared by: Jamie, clippingcooking
MC Formatted by Mary [[email protected]]
Source:
Mr. Paul Newman's, Newman's Own Cookbook
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.