As far as I am concerned yams/sweet potatoes are a power food: low in fat, sugar. calories and high on taste and nutrients.  Potatoes hold a lot of dirt so be vigilant with scrubbing them if you eat the skin. Choose medium size potatoes for this recipe, because they are easier to work with than the larger ones. This is super easy, and great for the college kids as it’s relatively an inexpensive meal. Organic fruits and veggies are more expensive, so you can opt for conventional ones if you are on a budget. I just like the taste of organic yams/sweet potatoes. They are usually called yams in the supermarket, but they are likely sweet potatoes, so just be sure you pick the brown skinned potato with a bright orange flesh. Here are the simple directions.

If you do not have a microwave you may cook your potatoes in the oven. The cook times will vary, and I have cooked three large yams in the oven for over an hour at 400 degrees – so it can be time consuming. I prefer to microwave them and I use the cook setting on my micro for potatoes. Be sure to pierce them first. If you put them in the oven, put them on a lined baking sheet so they don’t leak in your oven and you may also wrap in tin foil. Once cooled, cut in half lengthwise.

Set the oven at 400 degrees. Line a baking sheet with parchment paper, place the cut and cooked yams on the baking sheet. Then with a fork mash the inside flesh until everything is well incorporated and the skin remains intact. Next, add 2-3 tablespoons of salsa, we like mild. Mix the salsa with the flesh of the yam. Then add a few sprinkles of cheese as much or as little as you like. Place in the oven for 10 minutes or until the cheese melts.

Next, once cooled place on a platter and add in some diced scallions for a pop of color. I also add some shredded carrots for added nutrition and color. Then serve each half with a dollop of sour cream. This is so yummy or should I say yammy! Enjoy!