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Stuffed Yams


  • 6 yams - medium sized
  • cup of orange juice
  • 3 TBS butter
  • 1 tsp. Salt
  • cup chopped pecans
  • 1 can (8 ounce size) drained, crushes, pineapple


  • Preheat oven to 375 degrees
  • Wash yams and bake for 1 hour or until done.
  • Allow potatoes to cool to touch.
  • Cut strips lengthwise on top of each yam and gently scoop out the pulp. Be sure to leave the shell intact.
  • Mix the pulp you removed from the yams with the orange juice, butter and salt.
  • Using an electric mixer, beat at medium speed until fluffy.
  • Stir in the drained pineapple.
  • Stuff the shells of the yams with the fluffy mixture and sprinkle with pecans.
  • Bake for 10-12 minutes.

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