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Yam Puff


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.

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Nutritional Information
Per Serving

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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