Yield: 8 Servings
|6 mediums||Yams; cooked -or-|
|2 cans||(1-lb) yams|
|4 mediums||Apples; cored, cut in rings|
|2 tablespoons||Lemon juice|
|1 cup||Brown sugar; packed firm|
|1 cup||Pecans; chopped|
|4 tablespoons||Butter or margarine|
Peel cooked potatoes and cut in lengthwise slices about ½ 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, .