|Two Giant Yams Divided by 6|
Recipe adapted from old photocopy
During the early days of spring, many of us await strawberries and other early-season produce none too patiently. In the meantime, I’m drawn to tropical fruits that are harvested year-round, like bananas and pineapples. ‘Course, they’re not exactly local, but are still “in season.” It’s a perfect time to use up the last of the wintry veggies, before we start harvesting their spring counterparts. Like the two gigantic yams (or sweet potatoes?) I've had since January. It’s also the perfect time to enjoy oranges; soon their season will be just a memory.
|3 Yams are Best (see recipe) but Any Quantity Works|
|Mixing Ingredients Couldn't be Simpler|
2½ lbs. uniformly shaped sweet potatoes or yams
1½ tbsp. butter
1 (14 oz.) can crushed pineapple
2 tbsp. brown sugar
2 tbsp. rum
1 tbsp. grated orange peel
1/8 tsp. salt
a few dashes white pepper
~¼ tsp. ground nutmeg
It’s ideal to choose 3 equal-sized yams so that each diner is served ½ stuffed yam. However, any combination of yams totaling about 2½ lbs. will work in this recipe.
Preheat oven to 400 degrees F. Wash yams and scrub with brush, but do not peel. Bake yams till tender. Test by squeezing. Timing depends upon the yam size and variety, but plan for about 1 hour. Check at 45 minutes. If not soft, check again at 15 minute intervals.
Drain pineapple thoroughly in sieve. Press out as much moisture as possible with a wooden spoon.
Cut baked yams in half lengthwise evenly with sharp knife. Scoop out contents of each half carefully; you will be re-stuffing and reheating the skins, so leave them in the baking pan. Put yams into small mixing bowl and mash thoroughly with potato masher.
Add butter to yams and mix until melted. Add drained pineapple, brown sugar, rum, and orange peel. Stir to combine. Add salt and pepper and stir thoroughly to distribute.
Spoon or pipe yam filling into yam skins. Dust yams with nutmeg to taste.