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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
Sausage stuffer for charcuterie, forcemeat preparations
Individual ceramic cocottes — mac and cheese, pot pie, desserts
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Compact chopper — pesto, salsa, baby food, dressings, nut butter
Adjustable stand — hold cookbook or tablet at eye level while cooking
Portable ceramic kamado — balcony grilling, camping, tailgate
Sausage stuffer for charcuterie, forcemeat preparations
Individual ceramic cocottes — mac and cheese, pot pie, desserts
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Preheat oven to 350°. Drain yams and mash or puree in a food processor with egg yolk, salt, cinnamon, and melted butter; beat egg white until stiff and fold into yam puree. Cut top 3/4" of pumpkins off and set aside; scoop pulp from pumpkin; spoon yam filling into pumpkins and set aside. Topping: Mix topping ingredients together and sprinkle on top of filling in each pumpkin; partially spear each pumpkin with a toothpick near the top edge; push reserved pumpkin top onto the remaining portion of exposed toothpick until top sits firmly attached to pumpkin, like a tipped hat. Bake pumpkins on a baking sheet until fork can pierce pumpkin shell in an inconspiuous place, 30-60 minutes depending on size of pumpkin.