| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 8 | Servings | |
INGREDIENTS
| 6 | Yams, cooked -or- | |
| 2 | 1-lb yams | |
| 4 | Apples, cored cut in | |
| rings | ||
| 2 | T | Lemon juice |
| 1 | c | Brown sugar, packed firm |
| 2 | t | Salt |
| 1 | t | Mace |
| 1 | t | Cinnamon |
| 1 | c | Pecans, chopped |
| 4 | T | Butter or margarine |
INSTRUCTIONS
Peel cooked potatoes and cut in lengthwise slices about 1/2 inch thick. Arrange a layer of potatoes in a buttered baking dish. Add a layer of sliced apples; then sprinkle with tablespoons of lemon juice. Cover with half the mixture of brown sugar-spice-pecans, and dot with half the butter or margarine. Repeat layers of potatoes and apples; spinkle with lemon juice and cover with remaining brown sugar mixture. Dot with butter. Cover and bake in a moderate oven, 350 degrees, about 50 to 60 minutes. Serves eight. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 324
Calories From Fat: 155
Total Fat: 18g
Cholesterol: <1mg
Sodium: 667.9mg
Potassium: 185.7mg
Carbohydrates: 42.5g
Fiber: 3.3g
Sugar: 34.5g
Protein: 2g