Yam and apple scallop

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, .

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