Only 10 people.
So, I told my Mother-in-law that I would help out by making the potatoes.
Then, I decided to make a new dish this year.
In addition to the potatoes I made Roasted Garlic Yams.
This dish is different from the yam dished usually served around the holidays, which are packed with brown sugar and maple syrup.
I’m a huge fan of these yams with marshmallows melted on top, but as I’m trying to watch my weight the sugary yams are out.
Roasted Garlic Yams
- 6 Yams, scrubbed
- 1 head of garlic, cloves separated and unpeeled
- 1/2 cup low-sodium chicken broth
- 1-1/2 teaspoons fresh rosemary leaves, chopped
- 1/2 teaspoon sea salt
- Fresh ground black pepper, to taste
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- olive oil cooking spray
- Preheat oven to 400 degrees
- Using a fork, prick each potato 2 to 3 times.
- Place potatoes on a baking sheet, transfer to oven and bake for 45 minutes to 1 hour, until softened.
- Meanwhile, loosely wrap garlic in foil, sealing tightly.
- Place on a separate baking sheet, transfer to oven and bake for 30 to 35 minutes, until softened but not burned.
- Remove potatoes and garlic from oven and let cool.
- When cool enough to handle, peel potatoes and place in a large bowl.
- Add broth and use potato masher to mash until smooth.
- Stir in rosemary, salt and pepper.
- Up until this point can be done the night before.
- In a separate large bowl, combine egg whites and cream of tartar.
- Using an electric mixer, beat on high speed until stiff peaks form
- With a rubber spatula, gently fold half of egg whites into potato mixture until just a few streaks are visible.
- Fold in remaining egg whites, allowing a few small white streaks to remain visible.
- Coat a 9×13-inch baking dish with cooking spray.
- Add potato mixture, using a spatula to smooth top
- Bake for 30 to 35 minutes, until top is lightly browned.
- Serve hot.
My weekend was full of Christmas decorating, a Hell’s Kitchen marathon, and a craft fair with my co-worker.