| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Mexican |
Vegetables, Breads, Muffins & r |
6 |
Servings |
INGREDIENTS
| 6 |
md |
Yams or sweet potatoes |
| 1/2 |
c |
Butter |
| 3/4 |
c |
Light brown sugar |
| 2 |
c |
Fresh cranberries |
| 1 |
ts |
Salt |
| 1/8 |
ts |
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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