Twice-Baked Yams with Chorizo and Chard

jewels of autumn

I’m far too late with this little number to affect anyone’s Thanksgiving table, but I think yams belong on the table much more often.

In that spirit, I offer the following “recipe,” and a lot of thanks for a multitude of blessings: all my clients who employ people, labor over decisions, and make the world a better place; my colleague and office-mate Laura Todd who makes my life infinitely richer; my hardworking husband who helps people stay alive at work and builds decks at home; Wyatt and Loretta who suffuse everything with meaning and fun; Emily, my other spouse in this life; every sunset Bellingham has been doused with this year; and the power we all have to transform ourselves and care for each other.

Twice-Baked Yams with Chorizo and Chard
Poke 4 big yams with a fork and rub all over with olive oil. Bake at 350 for about 45 minutes, until soft but not falling apart. Let cool. Meanwhile, in a big saute pan with a glug of olive oil, saute half a red onion and a few cloves of minced garlic. When that’s soft, add a handful of finely chopped Spanish chorizo, salt and pepper. Saute a few minutes more, then add a big bunch of chopped chard or kale and 1/2 head of cauliflower, finely chopped (or “riced”). Saute down for about 10 minutes more. When the yams are cool enough, split them and scoop the insides out into the chard mixture. (Carefully. The skins are thin. Don’t worry if they rip a little bit.) Mash the whole mixture up together with a potato masher, adding 1/2 c. plain Greek yogurt, juice from half a lime, and a little more salt. Scoop mixture back into skins and bake in a casserole dish or on a sheet pan for about 25 minutes, until warm and bubbly. When they are out of the oven, top with a few things for color and interest—the options are limitless. More chopped greens, pepita seeds, feta or blue cheese, chives, pomegranate seeds. Serves 8 as a side dish or 4 as a main dish.