If you love making super yummy and easy dinner, try this one out. I timed it and it took me a grand total of 30 minutes to make. Time quoted included making wild salmon as the protein to accompany it and broccoli on the side.
(recipe adapted from this page here)
2 servings (serving size: 2 yam halves)
- 2 medium yams/sweet potatoes (8 to 10 ounces each)
- 3 ounces cooked ham steak, diced
- 2 tablespoons reduced-fat sour cream (I used 5% fat sour cream)
- 1 tablespoon chopped dried chives
- 1 tsp dried parsley
- 1 tsp smoked paprika
- 1/4 cup shredded cheddar cheese
How to Make It
Pierce potatoes with a fork, and arrange on paper towels. Microwave on high 10 minutes; turn potatoes over after 5 minutes. Cut each potato in half lengthwise, and scoop out the pulp, leaving 1/4-inch-thick shells. Mash pulp with ham, sour cream, and spices in a bowl. Spoon mixture into shells. Sprinkle shredded cheese over tops of potatoes. Microwave on high 2 minutes, and sprinkle with a pinch of dried chives, if desired.
As mentioned above, I served it with wild salmon. I sprinkled both sides with salt and pepper, and put the fish in a medium-hot frying pan, skin side down for 6 minutes, and then pink side down for 3 minutes. Of course, you could make it with any protein you like. I made it last week with an 8oz rib eye steak. I prefer pairing yams with beef, lamb, salmon, and sablefish. I would love to learn about what non-animal proteins would accompany it, without adding much time to the recipe. (Extra bonus points if that suggestion is also low-FODMAP!)
I also served it with half a cup of broccoli. I took one broccoli crown, split it into its little branches, put into a plastic microwave safe container with a teeny splash of water (no more than a couple tablespoons), put the lid on tight, and microwaved it for 1.5 minutes. It comes out like it was blanched: crunchy, green, and warm. I think carrots would go with it, too.
I plugged in the variation of the recipe I used on MyFitnessPal, and obtained this nutrition information: