This recipe is safe for Coumadin (warfarin) users.
This recipe contains cheese and some of those who are lactose intolerant may be able to tolerate it.
This is a low sodium recipe.
GERD / Acid Reflux
No specific GERD triggers.
This recipe is safe for those who are sensitive to gluten.
"We must eat to live and live to eat."
-Henry Fielding, Playwright
More and more yams are being sold in America as yams. For the longest time they would be labeled "sweet potatoes." Actual sweet potatoes are not widely available.
So why not call this recipe "Baked Yam"? I don't know. Baked Sweet Potato just sounds better.
The French call goat cheese "chevre" since the French word for goat is (you guessed it) "chevre". The goat cheese in most of these recipes is a soft or semi-soft goat cheese. The cheese is often in the shape of a log and most of them have about 6 grams of fat per ounce of cheese.
1 ounce goat cheese = 80 calories, 6g fat, 4.5g sat fat, 0g mono fat, 5g protein, 0g carbohydrates, 130mg sodium, 20mg cholesterol
Servings = 1 | Serving size =one 6-ounce yam
Cooking Time = 45 Minutes
This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12.
This recipe does not make very good leftovers.
|1 tsp||unsalted butter|
|1/2 ounce||goat cheese|
Wash the yam well.
Place the yam on a sheet of aluminum foil and place in the oven. Set the temperature to 325°F.
Bake the potato for about 40 minutes until it is soft. You'll know because it will give slightly when squeezed.
Serve with the butter and goat cheese. Sprinkle just a tiny bit of salt over the top.
Serving size = one 6-ounce yam
Servings = 1
Amount Per Serving
|Calories 273||Calories from Fat 64|
|% Daily Value|
|Total Fat 7g||11%|
|Saturated Fat 4g||19%|
|Monounsaturated Fat 2g|
|Trans Fat 0g|
|Total Carbohydrates 47g||18%|
|Dietary Fiber 7g||24%|
|Vitamin A 11%||Vitamin C 48%|
|Calcium 2%||Iron 8%|
|Vitamin K 4 mcg||Potassium 1393 mg|
|Magnesium 38 mg|