Baked stuffed yams (sweet potatoes) can be a healthy and delicious lunch or supper.
This recipe uses your favorite homemade or store-bought chili, so it's an easy and cost-effective option if you're feeding a crowd. Yams can be roasted a day ahead, then reheated in a microwave just before serving. Plan on using about 1 cup of chili per potato, and feel free to add grated cheese, sliced green onions or whatever condiments you like. Our version sports a dollop of crème fraîche drizzled with a sweet chili sauce — but if you don't want the extra calories or fat, skip it. However you prepare these stuffed yams, they're sure to be a hit!
Earthbound Farm Organic Garnet or Jewel Yams (sweet potatoes)
crème fraîche (or sour cream, optional)
chives (snipped, optional)
sweet chili sauce
Position a rack in the middle of the oven and preheat to 400 degrees F.
Pierce the yams' skin in several places with the tip of a sharp knife or a fork and place them on a baking sheet. Bake until the yams are soft, 40 to 45 minutes.
Cut each yam to open it lengthwise, but don't cut completely through the skin. Ladle some of the hot chili over each yam, then add a dollop of crème fraîche and sprinkle with chives, if using. Top off with a drizzle of sweet chili sauce. Serve hot.
Note: Sweet chili sauce is available in many supermarkets in the Asian food section. It's sold under a number of brands, including common supermarket ones like Lee Kum Kee. Be sure to get sweet chili sauce and not the hot version (like Sriracha).