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:
  1. 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.
Recipe by Love from the Land at https://www.lovefromtheland.com/twice-baked-yams/