Vic (Dr. Grandpa) and I have yams as a regular menu item – can something so easy and so delicious be so nutritious? I must admit that I don’t do anything special with them most of the time.  I put the scrubbed yam in the microwave after sticking it with a fork a couple of times. When it’s soft, usually in about 10 to 12 minutes, I slice it into 1½-inch pieces. We then put a little limejuice on it. We enjoy this simple, but delicious fat-free version of yams.

The approaching holidays are stirring ideas of yams that are  …., well maybe …. exceptional.

Wanting to try something besides yams loaded with butter, brown sugar and marshmallows? Or maybe you just want to enjoy this healthy yam recipe frequently throughout the year – even when it is not a holiday; because it spells fancy without the fat and sugar.

Everyday or Special Day Yams

Ingredients:
4 Yams
2 cups of chopped apples with the peels on
1 teaspoon ground ginger
2 cups fresh or frozen cranberries
1 tablespoon extra virgin olive oil
¾ cup broken pecans
1 tablespoon of brown sugar
¼ teaspoon of salt
1 teaspoon red wine vinegar
2 tablespoons limejuice

1.    Bake the yams at 350° F until they’re soft and yield to gentle pressure; about an hour.
2.    While you’re baking the yams, sauté the apples, cranberries and ginger in a tablespoon of extra virgin olive oil at a medium heat (not too high) for about 8 minutes.
3.    Add the broken pecans and brown for a couple of minutes, while stirring.
4.    Next add the brown sugar, salt and vinegar, stir while it dissolves and coats the ingredients.
5.    Slice open the yam, and using a fork mash in 1½ teaspoons of limejuice  into each yam.
6.    Top with the apple, cranberry and pecan mixture.

Stuffed yam

Sliced and served stuffed yam