1 pound fresh yams
2 large eggs
1 large egg yolk
1 cup heavy cream
1 tbsp. light brown sugar
1/2 tsp. salt
1/2 tsp ground cinnamon
Boiling water

Preheat the oven to 400°F. Bake the yams for 30 to 40 minutes or until tender. Cool until comfortable to handle; then peel and cut into 1" pieces. Reduce oven temperature to 350°F.

With the metal blade in place, add yams to a food processor. Pulse 5 times; then process the yams continuously until smooth, about 1 minute, stopping once to scrape down the sides of the bowl. Add the eggs, egg yolk, cream, brown sugar, salt, and cinnamon; turn the machine on and off 5 times, scrape down the bowl, and then process for about 5 seconds.

Generously butter six 1/2-cup timbale molds or custard cups (I used metal molds) and fill them with the yam mixture. Choose a baking pan large enough to hold the molds with a little space between them and pour in boiling water to a depth of 1-inch. Put the timbales in the water, cover loosely with foil and bake for about 45 minutes or until a knife inserted in the center comes out clean.

Let stand for 10 minutes while you prepare the CRANBERRY PUREE.

NOTE: I prepare the puree a day or two in advance. Then run a knife around the edge of each mold and invert onto a platter. I serve them on individual saucers as not everyone likes cranberry. Spoon the Cranberry Puree over the tops.

Yield: 6 servings.

CRANBERRY PUREE:

1 can whole cranberry sauce
1/4 cup water
2 tbsp. lemon juice

Use the metal blade of a processor to process the cranberry sauce, water and lemon juice until thick and smooth, about 45 seconds. Transfer to a 1-quart saucepan and stir over moderate heat until warm.

Yield: 1 1/2 cups