| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
md |
Yams; cooked |
| 2 |
tb |
Sugar |
| 2 |
|
Egg yolks |
| 2 |
|
Egg whites; beaten until frothy |
| 2 |
tb |
Butter or margarine |
| 2 |
ts |
Onion juice |
| 1 |
ds |
Salt |
| 1 |
ds |
Paprika |
| 3 |
c |
Crushed corn flakes |
INSTRUCTIONS
Peel cooked potatoes and cut in lengthwise slices about 1/2 inch Cook and
mash sweet potatoes Add sogar, egg yolks, margarine or butter, onion juice,
salt and paprika. Mix well. Chill, then shape. Roll in egg white and then
in crushed corn flakes. Fry in deep, hot fat for 3 to 5 minutes, or until
golden brown. Serve hot.
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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