| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Vegetable | 4 | Servings | |
INGREDIENTS
| 4 | md | Louisiana yams |
| 1 | Stick butter | |
| 1/2 | c | Whole milk or half-and-half |
| 2 | ts | Vanilla flavoring |
| 2 | Eggs; slightly beaten | |
| 1 | cn | (3.5-oz) angel flake coconut |
| 1 | c | Sugar |
| 1 | pk | Miniature marshmallows |
INSTRUCTIONS
Peel, dice and cook yams until tender; while hot, drain. Add butter, sugar, milk, eggs and flavoring. Beat well. Fold in coconut. Pour half into a greased baking dish. Cover with marshmallows. Pour in another layer of yam mixture and top with marshmallows. Cover so marshmallows don't burn. Bake at 375 degrees for 45 minutes. From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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