4 pounds (about 8 medium-size) yams ½ cup firmly packed brown sugar 3 tablespoons butter or margarine melted 2 teaspoons each grated orange and lemon peel ¼ cup orange juice 2 Tablespoons lemon juice ½ teaspoon salt
250 Cal. (9% fat) 2.5 g. protein; 2.6 g. fat; (1.5 g. saturated) 55 g. carbohydrate; 152 mg. Sodium; 6.2 mg. chol.
In a 6-8 quart pan, bring about 3 quarts water to a boil over high heat. Add yams, reduce heat, cover and simmer until yams are tended when pierced with a fork. About 20 minutes. Drain and cool. When yams are cool enough to touch, peel them and cut into quarters. In a large bowl, mash yams until smooth. Add brown sugar, 2 tablespoons of the butter, the orange and lemon peel, orange and lemon juices and salt. With an electric mixer, beat yam mixture until light and fluffy. Scrape mixture into a buttered 2-2½ quart or 8 by 10 inch baking dish. (If making ahead, cover and chill up to two days) Bake yam puff in a 350 degree oven until warm throughout and peaks are tinged brown, about 25 minutes. (If chilled, allow about 15 more minutes) If desired, drizzle baked puff with remaining butter.