| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | Louisiana yams; baked | |
| 1/3 | c | Butter or margarine |
| 1/3 | c | Light cream |
| 1/3 | c | Chopped pecans |
| 1 | ts | Salt |
INSTRUCTIONS
Cut yams in half lengthwise and scoop from shells. Mash yams with butter or margarine and light cream. Add pecans and salt; mix well. Pile yam mixture into shells. Broil 3 to 4 inches from source of heat about 5 minutes, or until lightly browned. Top with pecan halves if desired. 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 #891 by [email protected] on Nov 8, 1997
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