There’s a party, and your yams are invited!
Question: Does anyone else use “yams” and “sweet potatoes” interchangeably? I am guilty of this. To add to the confusion, it turns out that they are . Science says they are not the same thing, but…come on. It’s like that old saying, “You say potato, I say yam.”
This is a great go-to recipe at any time of the year. It falls under 3 of the best categories: delicious, easy, and healthy. A little sweet, a little spicy (or a lot, that’s up to you!), and super filling—these stuffed spuds are sure to become one of your new favorite things!
In my opinion, the real stars of the show here are the chipotle peppers. Don’t leave them out!
Here are a few tips and tricks that I used to change the original recipe a bit:
- Instead of baking, microwave the yams to significantly cut down on prep time. To do this, poke holes in the raw yams with a fork. Wrap them lightly in paper towels and microwave on high for about 7-8 minutes or so (the time will vary depending on the size of the yam).
2. Don’t be afraid to play around with the dairy in this recipe: substitute Greek yogurt for sour cream, eliminate the sour cream and cheese for a vegan dish, etc.
3. I love cooking with fresh herbs, but hate the price/short shelf life that you get when buying at the grocery store. Try a “lightly dried” cilantro like from Gourmet Garden—it lasts up to 4 weeks and packs nearly as much flavor as fresh!
Yay for yams! Enjoy!