6 Med. Yams or Sweet potatoes 1 Cup Turkey Stuffing - [See Recipe] 2 Sm. Turkey breast pieces - chopped into 1/2 inch chunks 1/2 Cup Bread Crumbs 2/3 Cup Olive oil - Extra virgin 1 Tbl. Pepperoncini flakes - hot: optional
Cut the yams into quarters. If they are not about 1 inch by 2 inches, cut them so that they approximate these sizes. Place them in a large mixing bowl, and add all of the other ingredients. Mix well to coat the yams. Place into a 12 x 14 inch baking pan and bake at 350° for 40 minutes or until tender when pierced with a fork.
If using these yams with the roasted stuffed turkey breast described elsewhere on this site, cook them until still firm then add them to the pan with the turkey about 30 minutes before the turkey is finished. They will absorb some of the turkey and pancetta flavor.
Serve with the roast and a salad.
Note: These yams are very good left over. One way to eat them is to mash them coarsely, make a large patty of them and fry them in a bit of olive oil until a thin crust forms on the pan side. turn them over with a spatula and cook until the other side is browned. Break an couple of eggs over them, cover and let the steam cook the eggs. Serve.
Last updated on:06/03/99 12:51:08 AM