In this task, you have to identify the named entities (NER) which are the ingredients required given its directions. Named entities are the names of the items without their quantity.

Preheat your oven to 400° F. Place the yams on a baking sheet and roast in the oven until very tender, about 1 hour. Let cool, then remove skin with a paring knife. Cut yams into 1-inch chunks and place in the bowl of a food processor., Process the yams until a smooth puree forms. To that, add the butter, 1/4 cup brown sugar, 1/2 teaspoon salt, cinnamon, and a few grinds of pepper. Pulse that together, then taste and adjust the seasoning., Add the milk and the 2 whole eggs and process until smooth. Transfer the mixture to a baking dish., Bake for 30 to 40 minutes, until slightly puffed., For the marshmallow fluff: Make a double boiler by bringing a small pot of water to a simmer, then placing the bowl of your stand mixer or another large stainless steel bowl atop the water., Add the 3 egg whites, remaining 2/3 cup brown sugar, and remaining 1/4 teaspoon salt and whisk continuously until the sugar dissolves and the liquid is warm to the touch., Transfer the bowl from the stovetop to your stand mixer and use the whisk attachment to whip the whites on medium-high speed until it turns glossy with stiff peaks, about 5 to 8 minutes. (Use a hand-held mixer if you do not have a stand mixer.), Once the casserole has finished baking, use a rubber spatula to cover the yam mixture with the fluff. Use the back of the spatula create dramatic peaks. This will give you a nice variation in color and texture once the dish is baked., Return to the oven for 5 to 7 minutes, or until the marshmallow fluff starts to turn golden and the fluffy peaks are just shy of burnt.
yams, butter, brown sugar, salt, Pepper, milk, eggs, egg whites

Heat milk and add cooked rice., Beat eggs, and add sugar, vanilla and raisins., Combine with rice and milk mixture., Pour in baking dish and dot with margarine., Set dish in pan of hot water., Bake at 450° for 20 minutes., Lower heat to 300° and bake until custard is firm (about 15 to 20 minutes)., Sprinkle with nutmeg and cinnamon., Serves 8 to 10.
rice, milk, eggs, sugar, vanilla, raisins, margarine

To make the filling, trim and wash the leeks., Cut the white and tender green parts into 1-inch circles., Melt 3 tablespoons of butter in a shallow pan., Add the leeks and let them cook gently for 3-4 minutes., Season with salt and pepper, then stir in the tomatoes and oregano., Continue cooking gently until the leeks are soft and most of the liquid has evaporated., Stir in the parsley., Let the mixture cool to room temperature., (You can prepare it several hours ahead of time if you like.), Preheat the oven to 400 degrees., Grease a 13-by-9-inch lasagna pan., Lightly

leeks, butter, salt, pepper, oregano, tomatoes, parsley, eggs, ricotta cheese, oil, pastry

