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| What You Need: |
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1 tablespoon butter, softened, plus 4 tablespoons butter
2 pounds yams
1½ cups soft fresh crumbs made from French- or Italian-type white bread, pulverized in a blender
½ pound fresh pork sausage meat, the breakfast-sausage variety
½ cup finely chopped onions
½ cup finely chopped celery
½ teaspoon poultry seasoning
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
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| How To Cook: |
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1. Preheat the oven to 375°F. With a pastry brush, spread the tablespoon of softened butter evenly over the bottom and sides of a 1½-quart baking dish. Set the dish aside.
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2. Drop the yams into enough boiling water to cover them completely and cook briskly, uncovered, for about 20 minutes, or until the yams are tender and show no resistance when pierced deeply with the point of a small sharp knife.
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3. Drain the yams and peel them with a small sharp knife. Puree the yams through a potato ricer set over a bowl, or place them in a bowl and mash them to a smooth puree with the back of a fork.
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4. In a heavy 10- to 12-inch skillet, melt the remaining 4 tablespoons of butter over moderate heat. Drop in the bread crumbs and, stirring frequently, fry until they are crisp and brown. With a slotted spoon, transfer the toasted bread crumbs to a bowl.
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5. Add the sausage meat to the fat remaining in the skillet and cook over moderate heat, mashing the meat frequently to break up any lumps that develop, until no trace of pink shows. With the slotted spoon, add the meat to the bowl of bread crumbs.
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6. Pour off all but a thin film of fat from the skillet and add the onions and celery. Stirring from time to time, cook over moderate heat for about 5 minutes, or until the vegetables are soft but not brown. Using a rubber spatula, scrape the contents of the skillet over the sausage and crumbs.
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7. Add the pureed yams, poultry seasoning, salt and pepper, and stir until all the ingredients are well blended. Taste for seasoning. Transfer the mixture to the buttered dish, spreading it evenly and smoothing the top with the spatula.
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8. Bake in the middle of the oven for about 25 minutes, or until the top is golden brown and crusty. Serve the yams and sausage at once, directly from the baking dish.
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