Still Yammin' It Up - Sister's Soft, Moist Sunday XI

I know. This is the third week of yam and sweet potato recipes. If you're tired of them, you should probably stop reading now. There's an interesting post about autumn olives over at Making Love in the Kitchen. It's guaranteed to be yam and sweet potato free. If you're feeling brave enough to read on, I promise this will be the last post on the topic for a while. I think. Probably.

I had a baked yam left over after I made last week's sweet potato and yam soup. In hindsight, I probably should have baked more. I keep finding recipes I want to adapt. Though it's probably just as well that I didn't. I'm guessing hubby's tolerance for these little tubers may not be quite as high as mine.

What to do with my lonely little yam? I could have tried it with some of the toppings I suggested a couple of weeks ago, but that seemed rather predictable. Once again my trusty blender called, and my yam-tastic orange buddy ended up in a beverage.

This Week's Soft, Moist Selection

Yam Bake-N-Shake

(This one is quite thick. Much more like a shake than a smoothie. I tasted it, then added flax oil at the end. I wish I hadn't. It may have boosted the health-appeal, but it certainly didn't do anything for the taste. Blech. I've left it in the recipe for you to decide what works for you. Oh, and make sure the yam is COLD before you put it in the blender. Mine had been baked the day before.)

Makes 3 1/2 cups

1 baked yam
1 cup unsweetened apple juice
1 tbsp maple syrup
1/2 cup milk
1/2 tsp cinnamon
1/8 tsp nutmeg
2 tsp flax oil (optional)

- Scoop flesh from the yam and place in blender.
- Blend yam and apple juice
- Add syrup, milk, cinnamon and nutmeg and blend.
- Add flax oil, if you really like flax oil. Blend.

Note: To bake a yam - wrap individual yams in foil and bake at 400 degrees until soft. About 45 minutes. Do several at the same time. You'll be happy you did.