- Wash large, nicely symmetrical, yams
- Poke a zillion holes in each with a fork
- Bake at 400 degrees for 1 hour
- Cut in half and set aside to cool
- Let cool until they can be handled without being burnt
- Scoop out meat of potato, leaving skin boat intact
- Mash and mix with 1 TBL butter and 1 TBL cream per half of potato
- Spoon back into skin boats
- Sprinkle with cheese, salt and paprika
- If desired, whip up just a bit of meringue and put on top (See recipe below)
- Bake another 15 minutes at 350º
Meringue – Totally optional… I usually don’t do this step.
- Separate 2 eggs – keep yolks for other uses
- Beat whites until they start to come to peaks
- Add 1/4 tsp cream of tartar
- Add 1/4 C sugar
- Keep beating until they form stiff peaks
