|
Twice Baked Yams
Twice Baked Yams
2 pounds yams (about 6 medium)
Vegetable oil
¼ cup sour cream
¼ cup milk
2 tablespoons packed brown sugar
2 tablespoons butter
1/8 teaspoon salt
Wash the yams, then rub them with the oil and prick them with a fork (to allow steam to escape). Bake in a 375F oven until tender, 35 to 45 minutes. Cut a thin slice lengthwise from the top of each yam and scoop out the insides, leaving a thin shell. Mash the yams until they are no longer lumpy. Beat in the sour cream and milk, then beat in the brown sugar, butter, and salt until the mixture is light and fluffy.
Increase the oven temperature to 400F. Place the yam shells in an ungreased rectangular baking pan, 13x9x2 inches. Fill the shells with the yam mixture Bake uncovered until the filling is golden and heated through, about 20 minutes. Serves 6.
Do Ahead Tip: After filling the shells but before the second baking, cover and refrigerate for up to 24 hours. About 30 minutes before serving, heat them uncovered in a 400F oven until the filling is golden and heated through, about 25 minutes.
|
Linear Mode
