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PARMESAN YAM PUFFS Recipe

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This recipe for PARMESAN YAM PUFFS, by , is from The Fite Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Rene Fite
Added: Wednesday, February 16, 2011

Category:
Category:

Ingredients:  
Ingredients:  
3 lbs. yams
olive oil
3 T. garlic-infused olive oil
1/4 c. milk
2 eggs
1 c. parmesan cheese, grated
1 t. nutmeg
salt and pepper to taste

Directions:
Directions:
Peel and cut the yams into 2" pieces; place in a large pot, cover with water and cook over medium high heat until tender, 20-25 minutes. Brush olive oil over the bottom and sides of a 2 qt. souffle or casserole dish. Drain the yams and place them in a mixing bowl. Beat with a mixer until fluffy. Beat in 2 T. of the infused olive oil, the milk, eggs and 1/2 c. of the parmesan cheese. Season with nutmeg, salt and pepper. Spoon the mixture into the souffle dish. Sprinkle the top with the remaining 1/2 c. cheese and drizzle with the remaining 1 T. olive oil. (At this point the dish can be covered and refrigerated for up to 2 days.) Bake at 325 degrees about 55-60 minutes or until light golden brown on top. Serves 6-8.
Note: If the dish was made ahead of time and chilled, baking time should be increased 10-15 minutes.

 

 

 

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