Yam Puff

For years this has been a "for sure" when planning the holiday menus. The Puff is light and creamy with a crisp topping and "just" a hint of sweet.

The recipe in the Best of Bridge Cookbooks makes it with Turnips which I also really like but several years ago, I began to substitute Yams for the turnips and the leftovers if there are any .. are a valued commodity.

First of all I buy three or four medium sized Yams. I wrap them in foil and bake them at 350 F for an hour or until very done. I slide a sharp knife into the largest one to ensure it is soft enough to mash.

The recipe calls for 6 cups cubed Turnips. .I roughly scrape the yams into a measuring bowl to make 6 cups.

• 6 cups Yams or Turnips


• 2 tablespoons Butter


• 2 eggs . . beaten


• 3 tablespoons flour


• 1 tablespoon brown sugar


• 1 teaspoon baking powder


• salt and pepper to taste


• pinch nutmeg. . .optional. . I don't add this to the Yam puff


• 1/2 cup of bread crumbs. . .I use Panko


• 2 tablespoons Butter melted

After the Yam has been measured. . .mash it really well with a potato masher.

Add the butter and eggs. Beat well. . .(this can be done the day ahead and wrapped and kept cold)

Combine the flour, sugar, Baking Powder, salt, pepper and Nutmeg.

Stir into the Yam. . .or Turnips

Butter a flat casserole dish and spread the Yam/Turnip mixture into the pan.

Combine the crumbs and butter and sprinkle over the Yam/Turnips

Bake at 375 for about 1/2 hour. . .or until lightly browned. . .I leave mine in for closer to 45.