| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Potatoes | 4 | Servings | |
INGREDIENTS
| 4 | Louisiana yams, baked | |
| 3 | T | Butter or margarine |
| 1 1/2 | T | Flour |
| 1 1/2 | c | Milk |
| 1 | t | Salt |
| 1 | t | Worcestershire sauce |
| 1/2 | t | Dry mustard |
| 2 | c | Cheddar cheese, about 1/2 |
| pound grated |
INSTRUCTIONS
Melt butter or margarine; blend in flour. Gradually add milk and cook over low heat, stirring constantly, until thickened; add salt, Worcestershire sauce, mustard and cheese. Stir until cheese is melted. Cut baked yams open. Pour cheese sauce over yams. Serve immediately. 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 NGavlak@aol.com on Nov 8, 1997
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Nutrition (calculated from recipe ingredients)
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Calories: 399
Calories From Fat: 284
Total Fat: 32.2g
Cholesterol: 77.9mg
Sodium: 1121.3mg
Potassium: 209.2mg
Carbohydrates: 7.8g
Fiber: <1g
Sugar: 5.1g
Protein: 19.8g