| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Mexican | Breads, Muffins & r, Vegetables | 6 | Servings |
INGREDIENTS
| 6 | Yams or sweet potatoes | |
| 1/2 | c | Butter |
| 3/4 | c | Light brown sugar |
| 2 | c | Fresh cranberries |
| 1 | t | Salt |
| 1/8 | t | Pepper |
INSTRUCTIONS
Wash yams or potatoes; drain but do not dry. Set in slow-cooking pot. Cover and cook on low for 4 to 6 hours (depending on size and shape). Peel and cut into quarters. Place in 2 quart casserole. In medium saucepan, melt butter; add sugar, cranberries, salt and pepper. Cook, stirring constantly, over medium heat until cranberries pop and sugar dissolves. Pour over yams in casserole.* Cover and bake in 350 F oven for 30 minutes. Recipe By : From: Western Mexican Cookbook File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Nutrition (calculated from recipe ingredients)
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Calories: 812
Calories From Fat: 163
Total Fat: 18.5g
Cholesterol: 40.7mg
Sodium: 396.9mg
Potassium: 96.9mg
Carbohydrates: 162.2g
Fiber: 12.9g
Sugar: <1g
Protein: <1g