Spiced yams

Yield: 8 servings

Measure Ingredient
4 pounds Yams
\N \N ¬ cup unsalted butter, room temperature
\N \N « tsp. allspice
\N \N « tsp. cinnamon
\N \N ¬ tsp. nutmeg
\N pinch Of ground cloves
\N litre Salt or salt substitute
\N \N Freshly ground pepper
1 tablespoon Minced fresh parsley (garnish)

Heat oven to 400F. Greese a baking dish. Make a 2" slit in the center of each yam, and bake them until soft (about 1¬ hours). Remove them from oven, reduce temperature to 350F, and let the yams stand until cool enough to handle (about 20 min.) Halve them lengthwise, and scoop the pulp into a large mixing bowl. Discard the skins. Add all of the remaining ingredients, except the parsley, and beat well.

Taste and adjust the seasoning. Turn the yams into a souffle dish, and dot them with additional butter. Bake uncovered until the top is lightly browned (about 1 hour). Sprinkle with minced parsley before serving. Makes 8 to 10 servings. From "The Healing Power of Foods" by Michael T. Murray N.D. AR/95

Submitted By APRIL ROCHE On 02-25-95

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