Yield: 6 Servings
|4 mediums||Louisiana yams|
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