Molly MacRae Mondays: I Yam What I Yam

Amy’s Note: Oh, Molly. Not this ingredient again! And – I got 2 karate trophies this weekend at my first tournament, a 1st place in form and a 2nd in self-defense. Just thought I’d mention that in case you are thinking about doing prunes EVER again. Check out info. about Molly’s new book coming in July at – AA

I Yam What I Yam

It’s been months since I’ve mentioned a certain ingredient. I’ve been controlling myself because Amy is a kind person who is also such a good writer, good librarian, and good friend. Also, she’s really getting into martial arts. Not that the martial arts and the fact that she’s earning belts left and right has anything to do with the absence of the unmentioned ingredient. I’m not afraid of Amy. To prove it, here’s a recipe from a charming, undated booklet prepared by the Louisiana Sweet Potato Commission called 75 Easy Yam Recipes with a Romantic Past from the Magic Evangeline Land of Louisiana. That’s a mouthful, isn’t it? Many of the pictures in the booklet are repulsive, but most of the recipes sound pretty good. The one below, for instance, which I bet Amy will love when she gives it a try.


Louisiana Yam Prune Whip

(Makes 6 servings)

1 cup prune pulp                                                                     5 egg whites

1 ¼ cups mashed Louisiana yams – fresh or canned              ⅛ teaspoon salt

½ cup chopped pecans                                                            ¼ teaspoon cream of tartar

2 teaspoons grated lemon rind                                                ⅓ cup sugar

Combine prune pulp, yams, pecans and lemon rind; mix well. Combine egg whites and salt and beat until frothy; add cream of tartar. Gradually add sugar, beating constantly. Beat until very stiff. Fold egg white mixture into yam mixture. Turn into 2-quart casserole. Place in pan of hot water and bake in slow oven (275º) 1 hour, or until firm. Serve with custard sauce, if desired.

I yam what I yam – a prune lover.

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