Not only is this a tongue
twister, it is a tongue teaser. The sweet and moist Louisiana
yams create a creamy sensational filling. This Recipe
is also fun for kids
in the kitchen.
Yummy Yammy Face
- 6 medium sweet potatoes (yams)
- 4 tablespoons margarine or butter
- 1/2 cup evaporated skimmed milk
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- Miniature marshmallows
-
- Topping:
1/2 cup light brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
3 tablespoons margarine or butter, softened
1 teaspoon vanilla extract
- Preheat the oven to 375 degrees F.
- Wash the yams and poke holes with a fork.
Bake for 45 minutes to 1 hour or until tender. Scoop out the
inside of each potato and place mixture into a mixing bowl.
- In the bowl, mash the potatoes until no
lumps remain. Add the margarine, evaporated milk, sugar and vanilla,
blending until smooth and creamy.
- Transfer the mixture into a 9-inch pie
plate coated with nonstick cooking spray. Crumble the topping
around the edge to form hair. Arrange the marshmallows for the
eyes and make a big smile. Lower the oven temperature to 350
degrees F.
- Bake for 20 to 30 minutes or until the
topping is brown and the marshmallows have melted.
- For Topping: In a bowl, mix together the
brown sugar, flour and cinnamon. With a fork, blend in the margarine
and vanilla until the mixture is crumbly.
Makes 8 servings.
Created by Louisiana Sweet Potato Commission
spokesperson, Holly Clegg.
Recipe provided courtesy of the Lousiana Sweet Potato Commission.
