Baked Yam with Sour Cream
Servings
1Serving size
1 6-ounce yam with sour creamThis recipe can easily be multiplied and can make good leftovers. Cube and serve in salads or reheat gently.
Ingredients
| 6 ounce Yam, raw (1 medium yam) |
| 2 Tbsp. Reduced fat sour cream |
| 1 to taste Black pepper |
| 1/16 tsp. Salt |
Instructions
Place the yam on a sheet of aluminum foil and place in the oven. Set the temperature to 325°F.
Bake the potato for about 40 minutes until it is soft. You'll know because it will give slightly when pinched.
Serve with the butter and goat cheese. Sprinkle just a tiny bit of salt over the top.
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Special Diet Information
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Lactose
This recipe is not safe for those who are lactose intolerant.
Recipe Notes
The thing I like about sweet potatoes is that they offer such great variety. They’re also great for you, with about twice the fiber of a russet potato.
There is some confusion about the difference between sweet potatoes and yams. In the U.S. true yams aren’t widely available, and what is marketed as yams are actually sweet potatoes. Because the USDA requires that sweet potatoes be also labeled as yams, people can become confused. You might find them labeled either way, and the flesh can range from a soft yellow to rich orange.
I like to use the darker orange Jewel yam for my recipes. They are sweet and the flesh moist and creamy.