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Tuesday, January 10, 2012

Twice Baked Yams



I hated yams when I was younger. It wasn't until well into my marriage that I finally got brave enough to try them again. Needless to say, when done right, they are a staple at all of my big dinners. Unfortunately I'm the only one that will eat them at my house. I usually make a huge pan of my favorite yams and I could eat every last drop by myself. This year I decided to try a different take and make twice baked yams. A little more compact and perfect for portion control (unless your like me and make way too many just so you can have leftovers). These will absolutely make your mouth water and everyone will be begging for more. 

Twice Baked Yams


Yams:
3 medium fresh yams
3 Tbsp. real butter
3 Tbsp. brown sugar
1 tsp. cinnamon

Wash outsides of yams well. Poke holes with a fork and bake (unwrapped) at 400 for 60 minutes, or until they are soft to touch. Let cool until you are able to handle them. Cut yams in half and spoon out the flesh into a medium sized bowl. Set aside skins. Add butter, brown sugar and cinnamon. Mix well. Spoon mixture back into skins. Sprinkle with topping. 

Topping:
2 Tbsp. Flour
1/2 cup brown sugar
1/2 tsp. cinnamon
1/2 cup chopped walnuts
1/4 cup melted real butter

Mix flour, brown sugar, cinnamon and walnuts. Add melted butter and stir together. Sprinkle over yams and bake for 15 minutes or until topping is bubbly. 

~Dayna~

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