Stuffed Holiday Mini Pumpkins

  1. Preheat oven to 350u0b0.
  2. Drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg white until stiff and fold into yam puree.
  3. Cut top 3/4" of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
  4. Topping: Mix topping ingredients together and sprinkle on top of filling in each pumpkin; partially spear each pumpkin with a toothpick near the top edge; push reserved pumpkin top onto the remaining portion of exposed toothpick until top sits firmly attached to pumpkin, like a tipped hat.
  5. Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.

yams, egg, salt, cinnamon, butter, pumpkins, topping, butter, brown sugar

Taken from www.food.com/recipe/stuffed-holiday-mini-pumpkins-74461 (may not work)

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