| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| American | Potatoes | 6 | Servings | |
INGREDIENTS
| 4 | md | Louisiana yams |
| 1/4 | c | Shortening |
| 1 | tb | Butter |
| 2 | tb | Sugar |
INSTRUCTIONS
Parboil yams in skins or use left-overs. Peel; slice in rounds about 1/8-inch thick. Melt fat in large skillet. Brown slices quickly on both sides. Turn off fire; add butter; sprinkle with sugar. Serve with bacon curls and spiced crabapples. NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission. Recipe by: 75 Easy Yam Recipes with a Romantic Past Posted to MC-Recipe Digest V1 #837 by NGavlak@aol.com on Oct 11, 1997
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