Directions:
- Preheat oven to 350°.
- 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.
- Cut top 3/4 of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside.
- 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.
- Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 148.91 Kcal (623 kJ) | ||
| Calories from fat | 107.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.96g | 18% | |
|---|---|---|---|
| Cholesterol | 42.55mg | 14% | |
| Sodium | 111.92mg | 5% | |
| Potassium | 55.65mg | 1% | |
| Total Carbs | 10.14g | 3% | |
| Sugars | 9.19g | 37% | |
| Dietary Fiber | 0.7g | 3% | |
| Protein | 1.77g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 25.3mg | 3% | |
| Amount Per 100 g | |||
| Calories | 164.43 Kcal (688 kJ) | ||
| Calories from fat | 118.87 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.21g | 18% | |
|---|---|---|---|
| Cholesterol | 46.98mg | 14% | |
| Sodium | 123.59mg | 5% | |
| Potassium | 61.46mg | 1% | |
| Total Carbs | 11.2g | 3% | |
| Sugars | 10.15g | 37% | |
| Dietary Fiber | 0.77g | 3% | |
| Protein | 1.95g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.9mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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