Stuffed Japanese yams

per 7 yams (or per yam half):
7 (half) Japanese yams with a good aspect ratio for stuffing
1-2 oz (1 spoonful) chevre (eg Redwood Hill)
1.5 Tb (a little) melted butter
1/2 t (a tiny bit) soy sauce
4-5 oz (2 spoonfuls) crumbled Bulgarian sheeps-milk feta from Berkeley Bowl
2/3 c (1 spoonful) red onion-apple chutney

To pre-roast: Preheat oven to 450F. Wash yams and roast on a foil-covered baking sheet for 35-45 min, until they give just a little bit when squeezed, turning over halfway through. Let cool for an hour or two, then cut in half crosswise and scoop out the middles into a little bowl. Mash the middles a bit with the chevre.

To assemble: Melt butter and soy sauce together in a little bowl. Brush the inside of each yam half with soy-butter (1&2), squish a bit of feta into the bottom of each well (3), add a spoonful of chutney (4), top with another bit of feta (5), and cover with mashed middles, smoothing the top to seal the insides in (6). Wrap in foil and roast at 450F for another 30 min (or grill!). Cool until holdable, then eat like a burrito or ice cream cone, peeling back the skin as you go (or not).



You'll probably have some middles left over, so you should eat them with some more chutney and feta, or just by themselves.

PS A couplet said by Anna accidentally during testing and noticed by Lester:
There's two with chevre and two with feta;
The question now is, which kind is better?