Besides yams, the main ingredient in this dish is ground turkey. This festive bird is known best nutritionally for being a good source of the amino acid tryptophan. Tryptophan is classified as essential because our bodies cannot make it, but not many foods contain it in high levels, so it can be hard to get. It is important for overall health because our bodies need it to produce the neurotransmitter serotonin, which has very positive effects on our sleep and mood. Turkey is also a good source of zinc, iron and potassium which all help maintain energy levels. Twice baked yams are great for a meal with a side salad and they keep in the fridge for a few days so they can be taken for quick and nutritious lunches.
Twice Baked Yams
Prep time
Cook time
Total time
Serves: 8
INGREDIENTS:
- 4 large yams (around the size of two fists)
- 1 lb ground turkey
- ½ red bell pepper, chopped finely
- ½ cup pecans, chopped
- ¼ cup fresh parsley, chopped finely
- ½ yellow onion, chopped finely
- 1 garlic clove, minced
- 1 teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon sea salt
- Optional toppings: sour cream, salsa or hot sauce
DIRECTIONS:
- Preheat the oven to 400°. Wash the yams, cut off any nubbins on the ends and make a slice down the middle of each, about 2 inches long and 2 inches deep then wrap in aluminum foil, place on a baking tray and bake for one hour. Now place a large skillet on the stove over medium high heat and add in the turkey, onion, garlic, paprika, cumin and sea salt and sautée for 7-8 minutes, or until the meat is cooked completely- there should be no pink left and it should be slightly browned. Remove from heat and set aside. Once the yams are done, unfold them very carefully (lots of steam will come out) and slice them all the way in half, then leave them face up until they are cool enough to handle. Reduce the temperature of the oven to 350°. Scoop out the flesh, leaving just enough around the edges to keep the skins sturdy. Place the yam flesh in a large bowl and add in the turkey, red pepper, pecans and parsley then stir until it is evenly mixed in. Spoon the filling into the skins and place on a baking sheet. Bake for 30 minutes, covered with aluminum foil for the first 20 minutes.