American fried yams

Yield: 6 Servings

Measure Ingredient
4 mediums Louisiana yams
¼ cup Shortening
1 tablespoon Butter
2 tablespoons Sugar

Parboil yams in skins or use left-overs. Peel; slice in rounds about ⅛-inch thick. Melt fat in large skillet. Brown slices quickly on both sides. Turn off fire; add butter; sprinkle with sugar. Serve with bacon curls and spiced crabapples.

NOTES : This booklet was prepared by the Louisiana Sweet Potato Commission.

Recipe by: 75 Easy Yam Recipes with a Romantic Past Posted to MC-Recipe Digest V1 #837 by NGavlak@... on Oct 11, 1997

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