SERVES: 4

Ingredients

• 2 small yams or sweet potatoes (1 pound)
• 2 Tablespoons miso
• 1 Tablespoon smooth peanut butter (or other nut or seed butter)
• 2 Tablespoons finely chopped shallot
• 6 ounces firm silken tofu
• 2 Tablespoons grated ginger, divided
• 2 cloves garlic, minced
• 1 cup edamame, frozen & shelled
• ¼ teaspoon berbere (or cayenne)*
• 2 teaspoon chopped cilantro
• 8 romaine leaves (or chard, flat-leafed kale, or collard green)

Directions

1. Preheat oven to 400° F. Cut thin slice off both ends of yams or sweet potatoes, and poke skins with knife in several places. Bake 50 minutes, or until soft, turning once. Halve yams and scoop flesh into bowl. Mash in miso, tofu and peanut butter (or other nut or seed butter).

2. Meanwhile, coat skillet with cooking spray or oil over medium heat. Sauté shallot, 1 Tablespoon ginger and garlic for 3 minutes, or until soft. Add edamame, ¼ cup water and berbere (or cayenne); cook 3 minutes more. Remove from heat and cool. Stir in cilantro, remaining 1 Tablespoon ginger and yam mixture.

3. Place 1 romaine leaf on work surface. Spoon ⅓ cup yam mixture in center of leaf. Roll bottom edge over mixture; tuck in sides. Roll up to top edge. Place seam-side down, and repeat with remaining ingredients

Recipe Notes

*Berbere is a chili spice blend used in Ethiopian cooking. It can be found in our Bulk Departments.