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