Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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 |
| 2 teaspoons | Salt |
| 1 teaspoon | Mace |
| 1 teaspoon | Cinnamon |
| 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, .