Yield: 4 Servings
Measure | Ingredient |
---|---|
4 \N | Louisiana yams; baked |
3 tablespoons | Butter or margarine |
1½ tablespoon | Flour |
1½ cup | Milk |
1 teaspoon | Salt |
1 teaspoon | Worcestershire sauce |
½ teaspoon | Dry mustard |
2 cups | Cheddar cheese(about 1/2 pound), grated |
Melt butter or margarine; blend in flour. Gradually add milk and cook over low heat, stirring constantly, until thickened; add salt, Worcestershire sauce, mustard and cheese. Stir until cheese is melted. Cut baked yams open. Pour cheese sauce over yams. Serve immediately.
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 #891 by NGavlak@... on Nov 8, 1997