3-4 large red garnet yams
1/4 cup fresh-squeezed orange juice
1 teaspoon cinnamon
1/2 teaspoon nutmeg
slices of blood oranges (or other citrus fruit) for garnish
Individually wrap yams in heavy duty aluminum foil and bake at 350 for 3
hours. This will "carmelize" the pulp giving it a smooth, sweet flavor.
Cool yams overnight in refrigerator. Remove foil and yam skins (they
should fall off)and put pulp in food processor. Add juice, cinnamon, and
nutmeg to food processor and blend for 8-10 minutes until pudding is
light and fluffy. Chill and serve in individual dessert dishes garnished
with fruit.
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