Prep Time: 15 min
Total Time: 15 min
1 small yam or sweet potato, peeled (approximately 10 ounces)
Milk, small amount
1 tablespoon butter
Salt and pepper, to taste
2 teaspoons parsley, chopped
2 tablespoons onion, chopped finely
1/4 of a beaten egg
2 parsley sprigs for garnish
2 (1/2 cup) ramekins, generously buttered
Preheat oven to 375 degrees F.
Cut yam into 1-inch cubes; put into saucepan, cover with 1-inch cold salted water, bring to a boil.
Turn down heat to a simmer, cover and cook until fork tender, about 5 to 8
minutes. Drain, mash with enough milk to moisten and lumps disappear.
Add butter, salt, pepper, parsley, onion and egg mixing well, spoon into prepared ramekins.
Bake for 15 minutes or until a knife inserted into the center comes out clean. Remove
from oven, run a sharp knife around the edge to loosen; invert onto
individual serving plates. Garnish
with parsley sprigs and serve.
recommendation: Pinot Gris; Chardonnay|