4 small yams or sweet potatoes 1 egg 1/3 C. canned coconut milk 1/4 C. softened cream cheese 2 T.
brown sugar 1 T. butter, softened 1/2 t. cinnamon 1/2 t.
grated fresh ginger root (or 1/8 t. dried ginger) 1/8 t. salt 1/8 t.
ground nutmeg Oil for baking dish
Wrap yams or sweet potatoes in foil and cook in 400° F. oven until done, about 1 1/4 hours. Let cool enough to handle.
Create a “boat” by cutting a 1/4-inch slice off the long side of one potato; scoop out the flesh with a spoon, leaving enough in the potato so that it will keep its shape. Repeat with remaining potatoes.
Mash the potato flesh and mix in remaining ingredients, except oil, until well combined. Gently fill each skin with potato mixture (all of the filling may not fit). Return the potatoes to the oven in an oiled baking dish and cook, uncovered, at 375° F.