3 large yams, peeled, cored and coarsely chopped
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 teaspoon vinegar
1/8 teaspoon salt, plus more to taste
1 pint yams, flaked
1/2 cup skim milk
1/4 cup sugar
2 teaspoons poultry seasoning
1/2 teaspoon dried rosemary
1 teaspoon salt
1 teaspoon yeast
(Optional) Combine egg white and 1/2 cup sugar for the beet paste.
Stir in a small amount of vegetable stock, then add remaining vegetable stock and 1/2 cup low-fat milk.
Add too much high-fat milk and create a dough.
Slice into wedges and place in a large bowl.
Add 1/2 cup of sugar and vinegar; toss well.
Add salt and pepper; toss well.
Add sugar; mix well.
Spread in a 9x13 inch baking dish and sprinkle with 1/2 tsp salt and black pepper.
Drizzle with reserved egg white and bake at 350 degrees F for about 20 minutes.