Silvia's Stuffed Yams

A thanksgiving highlight. I brought these to Canadian Thanksgiving Potluck #2, and they were very popular. But remember, the yams sold in North America are actually sweet potatoes! It's an advertising conspiracy, though I'm not sure what the point of such conspiring is.

6 yams/sweet potatoes (with orange flesh)
.75 lb mushrooms (I used a mix of white, cremini, and shitake), sliced thin
6 T margarine
2 eggs worth of Egg Replacer, prepared according to package directions
1/3 c orange juice
2 T orange zest
salt and pepper
cayenne

Pre-heat oven to 375F.
Bake yams until soft, about one hour (you can do this ahead of time and let them cool so that they are easier to handle, I did it the night before).
Saute mushrooms in 4 T margarine.
Slice yams in half, remove most of the flesh with a spoon, leaving a little so that the peels can stand up on their own.
Mash flesh with orange juice, orange zest, egg replacer, and salt, pepper and cayenne to taste.
Fold mushrooms gently into yam mixture, saving a few slices to decorate the tops of the yams with.
Refill the yam skins.
Dot yams with remaining 2 T margarine.
Bake until heated through, about 20 minutes.