|Topped with fresh, whipped cream, pecans and nutmeg for a more dessert approach.|
While yams are fairly carby, here is a way to enjoy the dish without going whole yam-hog.
The addition of cream cheese adds to the savory value, also adding needed fat to help stave off any possible blood sugar issues due to the carbier nature of the yams.
Set aside half of the yams for another recipe.
Twice baked yams
8 small sweet potatoes
2 cups pumpkin
1 package cream cheese*
salt and pepper
Preheat oven to 400 degrees.
Place yams on cookie sheet. Cut cross-hatch into the top (an “x”) and bake for an hour. Let cool for 15 minutes.
Change oven temperature to 350 degrees
Carefully peel back top edges from the yams. Leaving the shells intact, scoop out the innards. Keep half*, and save the rest for another recipe. Mash yam innards. Add pumpkin, cream cheese and butter and mix until fluffy.
Spoon or pipe mixture back into the shells and bake for 20 minutes or until warm.
Optional: Top with sour cream, butter,bacon bits and cheese for a loaded version. For a sweeter flavor, sprinkle with nutmet and cinnamon, and a small pat of butter.(Adjust nutritional values according to additions)
Makes 8 small yams.
*Nutritional information: Calories: 137, Carbohydrates: 10g, Fiber: 1.5 g, Net Carbohydrates: 8.5 g, Protein: 3 g, Fat: 9 g
See also: Twice-baked yams made with cauliflower