New Recipe for a New Year

Happy New Years! So this week I wanted to do a healthier take on something delicious. I, probably like most of you, have promised myself that at least for January I’m going to eat less, exercise more and lose the weight that I gained over the holidays. Well, we will see how that goes with the food blogging, but at the end of the day, I still love food and cooking and drinking, and will honestly never give up butter or wine. So, no real idea how I’m going to address these seemingly incompatible goals, but hey, that’s why I have new recipe day. But, I found a really great stuffed yams recipe so that’s what I did this week, with my own adjustments.

Feta Stuffed Yams
1 large yam
1-2 ounces feta cheese
pinch of salt
1/2-1 tablespoon butter
2 teaspoons brown sugar
Handful of pine nuts, toasted

Roast the yam in your oven at 400 for at least an hour, until it is thoroughly cooked. I highly suggest you roast instead of microzapping it, even though it takes forever. Once the yam is done, scoop out most of the insides, leaving a little so that the skins remain in their shape. Mash the yams with the butter, a little salt, brown sugar, then mix in the feta (honestly, you can probably omit the salt, feta is a salty cheese. Stick the filling back in the yam skins and sprinkle the pine nuts on top. Bake at 400 for like 10 minutes, and then serve warm.

stuffed yam

This was so good. Not too sweet but not intensely salty/savory either – it hit the right balance. Have this with a small green salad and a glass of red wine and you have a perfectly respectable, filling and tasty winter meal. Stuffed yams don’t sound healthy, but this makes 2 servings, so you’ve got maybe 1 teaspoon of sugar and 1/2 a tablespoon of butter per serving. The most caloric bits are the yam itself (which is high in fiber) and the pine nuts. I am definitely going to make this more often, as my other yam recipes call for a lot more butter and this one is just as tasty as those. Song of the week: Sympathy for the Devil by the Rolling Stones. Starting the new year off with a truly great classic.

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