Recipe: Parmesan Yam Puff (make ahead)

PARMESAN YAM PUFF

3 pounds fresh yams or sweet potatoes
Olive oil for brushing on casserole dish
3 tablespoons garlic-infused olive oil, divided use
1/4 cup whole milk
2 large eggs
1 cup freshly grated Parmesan cheese, divided use
1/2 teaspoon ground nutmeg
Salt and freshly ground pepper, to taste

Peel the yams and cut them into 2-inch pieces. Place in a large pot, cover with water and cook over medium-high heat until tender, 20 to 25 minutes.

Meanwhile, brush olive oil over the bottom and sides of a 1 1/2- to 2-quart shallow casserole dish.

Drain the yams thoroughly; place them in a mixing bowl. Beat with an electric mixer until fluffy. Beat in 2 tablespoons of the olive oil, the milk, eggs and 1/2 cup of the Parmesan cheese. Season with nutmeg, salt and pepper.

Spoon the mixture into the prepared dish. Sprinkle the top with the remaining 1/2 cup cheese and drizzle with the remaining 1 tablespoon olive oil.

At this point, the casserole can be covered and refrigerated for up to 2 days.

WHEN READY TO BAKE:
Preheat the oven to 325 degrees F.

Bake until light golden brown on top, about 55 to 60 minutes (If side dish was made ahead of time and chilled, baking time will be about 10 to 15 minutes longer).

Serve hot.

Makes 7 servings
From: Peggy, WA