| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Side dish, To post |
8 |
Servings |
INGREDIENTS
| 6 |
|
Yams; washed |
| 1/2 |
ts |
Cinnamon |
| 4 |
tb |
Butter |
| 3 |
tb |
Brown Sugar |
| 1 |
tb |
Lemon Or Orange Juice |
| 1 |
cn |
(12 Oz) Pineapple Chunks In Juice, drain, reserve juice |
|
|
Cornstarch; to thicken |
INSTRUCTIONS
Boil yams in large pot with water to cover; cook until barely tender--do
not overcook. Remove and drain; cool. When cool enought to handle, peel and
cut into chunks. Place in oven-proof casserole dish. In medium saucepan,
place cinnamon, butter, brown sugar, lemon juice, pineapple with reserved
juice. Cook, over medium heat, until simmering. Add 2 teaspoons cornstarch
mixed with 2 teaspoons water; stir rapidly and allow to thicken. Pour
liquid over yams, and sprinkle with more cinnamon if desired Bake at 325°
for 30 minutes, stirring once during cooking.
Makes 8 servings.
"Soulfood", Palm Beach Post, 10/17/97
billspa@icanect.net
Recipe by: Lois Williams
Posted to MC-Recipe Digest V1 #848 by Bill Spalding <billspa@icanect.net>
on Oct 16, 1997
A Message from our Provider:
“No one understands like Jesus”