Yams submerged in butter and brown sugar are tempting, but these twice-baked yams are even better. Save time by “baking” three large yams in the microwave for 4–5 minutes per side. Cut the yams in half lengthwise. Scoop all of the innards out of one of the yams and discard the skin. Scoop the majority of the innards out of the other two yams leaving a lining around the skin to keep them sturdy. Using a food processor or masher, combine the yam innards with ¼ cup low-fat cream cheese, 1 T olive oil, 1 tsp cinnamon and ¼ tsp nutmeg. Scoop the mixture back into the four yam skins and sprinkle with 2 T crushed pecans. Bake at 375 degrees for 30 minutes.