1. Peel and wash the yams in salted water; dry with paper towel;
2. roll in flour and bake in a 180° C (350° F) oven for about 30 minutes or until tender and browned;
3. cut in half and scoop out the interior flesh;
4. mash with a little milk, a pinch of salt and a knob of butter as you would for mashed potatoes;
5. trim the shells to form little "boats"; fill each one with the mashed yam mixture; sprinkle with parsley and return to the oven to heat through;
6. serve with meat or grilled fish.

Fried Yam Balls

1. Boil 1 kg (2.2 lb.) yams in salted water until thoroughly cooked;
2. mash with a little milk and butter; season with salt; add 1 tbsp. parsley, a finely chopped onion and a beaten egg;
3. let cool;
4. form into small balls, roll in bread crumbs and fry in oil until golden brown.

Yam Soufflé

1. Heat 140 ml (1/2 cup + 1 tbsp.) milk with 2 tbsp. butter;
2. add 500 g (18 oz.) hot mashed yam, whipping well to combine thoroughly;
3. add 2 tbsp. grated cheese, salt and pepper; return the pan to low heat for 2 to 3 minutes;
4. remove the saucepan from the heat; mix in two beaten egg yolks;
5. beat the two egg whites to stiff peaks and gently fold into the yam mixture, ensuring that it is light and airy;
6. pour into a buttered soufflé dish; sprinkle everything with 1 tbsp. of grated cheese and place into a 180° C (350° F) oven until the soufflé is puffed and golden.

Yam Chips

1. Blanch the yam for a few minutes in salted water;
2. drain and refrigerate for a few hours; (ideally, blanch the yam the day before);
3. cut the yam into very thin slices (use a mandolin if possible);
4. fry in very hot oil until the chips are golden brown; season with salt and serve immediately.