Yam PuffUser Submitted Recipe
4 pounds (about 8 medium-size) yams
½ cup firmly packed brown sugar
3 tablespoons butter or margarine melted
2 teaspoons each grated orange and lemon peel
¼ cup orange juice
2 Tablespoons lemon juice
½ teaspoon salt
In a 6-8 quart pan, bring about 3 quarts water to a boil over high heat. Add yams, reduce heat, cover and simmer until yams are tended when pierced with a fork. About 20 minutes. Drain and cool.
When yams are cool enough to touch, peel them and cut into quarters. In a large bowl, mash yams until smooth. Add brown sugar, 2 tablespoons of the butter, the orange and lemon peel, orange and lemon juices and salt. With an electric mixer, beat yam mixture until light and fluffy. Scrape mixture into a buttered 2-2 1/2 quart or 8 by 10 inch baking dish. (If making ahead, cover and chill up to two days)
Bake yam puff in a 350 degree oven until warm throughout and peaks are tinged brown, about 25 minutes. (If chilled, allow about 15 more minutes) If desired, drizzle baked puff with remaining butter.
250 Cal. (9% fat) 2.5 g. protein; 2.6 g. fat; (1.5 g. saturated) 55 g. carbohydrate; 152 mg. Sodium; 6.2 mg. Chol.
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