1. Rub yams with oil and roast in a preheated 350 degree F. oven until fork tender. Split in half, scoop out flesh and discard the skin. Put yam flesh through a food mill to puree. Place cream and maple syrup in a stainless steel pan and bring to a low simmer.
2. Add yam puree and heat through while adding 1/2 pound butter. Season with salt and pepper.
3. Sauté remaining 6 bunches asparagus and 1/2 pound morels in reserved butter and white wine. Season with salt and pepper. Hold warm for service.
The National Turkey Federation
1225 New York Avenue NW, Suite 400
Washington, D.C. 20005