I love the bright orange flesh of the yam/sweet potato. It screams of fall color and reminds me of warm wintry dinners. We always made sweet potato casseroles for the holidays (yes with the mini marshmallows), I know, but it was tradition. More recently, I have found that baking a yam like a big russet potato and finding new and healthy ways to stuff it in the skin has become a hobby for me. I love to microwave a yam and split it in half and eat it for lunch. I try to find something to top it that is not butter or bacon (which would be yummy but oh so much fat). This recipe is my latest rendition. Fully loaded it is really a filling dish loaded with veggies and protein that can be eaten for lunch or dinner.
Think of it as an opportunity to use up a few leftovers that are hanging out in the fridge. In this case, I had some fully cooked Andouille sausage, red kidney beans, and chopped celery. I decided to sauté some sweet onion and bell peppers to add more flavor. Thus my yam boat was ready to launch. Okay, bad pun, but it was the starting point for this recipe and they look like little dugout canoes! This recipe serves four when using a half of yam per person.
Yams and sweet potatoes can be a healthy addition to your family meals and the stuffing can be whatever you have on hand or sounds good to you. The sweetness of the yam is a great counterbalance to a spicy sausage or salsa. You can also use non-fat feta or plain yogurt as a topping. If you want to change out the green salsa for a red one, go for it. There are a lot of options, so use your imagination!