I am very aware that Philadelphia Cream Cheese is a highly versatile food. Not only do I enjoy it in its creamy, natural state on a regular basis, but also in cheesecake, muffins, pastas, and of course, frosting! The other night, I was having dinner at my friend’s house. Being the nosy foodie that I am, I poked my head into the kitchen and saw a huge can of yams sitting on the counter. “Hmmm … I prefer fresh yams,” I thought to myself. Not wanting to be a rude guest, I didn’t mention that I wasn’t looking forward to eating yams out of a can. I figured I would just push them around my plate and be done with it. When dinner was ready, we all sat down. On my plate,
staring up at me, was a large pile of orange yams. I began eating around them, then flattening them out with my fork, and just as I was thinking I could escape without trying these tubers from a can, my friend’s husband, who made the dinner says, “Do you like the yams?” “Oh, umm, I actually haven’t tried them yet.” “Well, try ‘em,” he
Philly Lovin’ Yams … the best!
1 large can yams (not candied)
3 tablespoons butter, salted
½ cup Philadelphia Original Cream Cheese, softened (you can use the low-fat version)
½ tsp salt
1 tsp black pepper
Place yams in medium saucepan over medium heat and use a whisk to whip
them until fairly smooth. Once yams are whipped and hot, add butter,
cream cheese, salt and pepper. Whisk to just combine then stir with a
wooden spoon until butter and cream cheese are completely incorporated.
Don’t over whip them or they will become starchy. Serve immediately.
NOTE* If you want to make these for a Valentine’s Day dinner, you can
add a few drops of red food coloring while whipping in the butter and
cream cheese to make “blushing yams.”
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