alternate cooking method

Although this recipe calls for peeling and boiling the yams, it can also be prepared by baking the yams in their skins. This process caramelizes the sugar in the yams for a richer taste. Poke holes in the yams with a fork. Bake at 350 degrees for about 45 minutes or until tender. Syrup oozing out of the holes indicates doneness. Place a tray on the rack under the yams to catch drips. Cool slightly. Remove skins from yams and press through a potato ricer. Proceed with the recipe above.

tips on the use of a ricer

As explained in the introduction of the cookbook, an aluminum potato ricer is similar to a garlic press, only larger (about 10 inches long), and a preferred substitute for mashing potatoes with a mixer. Potatoes don’t get gooey when using a ricer as they do when processing or mixing. Use for mashed potatoes, acorn squash, and similar foods. Potato ricers may be purchased in most food preparation equipment stores or online for about $20. Most come with interchangeable disks with different size holes. Can be found at
For Her Eyes Only or other kitchen stores.