4 medium Louisiana yams
1/4 cup Shortening
1 tbsp Butter
2 tbsp Sugar
1/4 cup Shortening
1 tbsp Butter
2 tbsp Sugar
method
1. Parboil yams in skins or use left-overs.
2. Peel; slice in rounds about 1/8-inch thick.
3. Melt fat in large skillet. Brown slices quickly on both sides.
4. Turn off fire; add butter; sprinkle with sugar.
5. Serve with bacon curls and spiced crabapples.
2. Peel; slice in rounds about 1/8-inch thick.
3. Melt fat in large skillet. Brown slices quickly on both sides.
4. Turn off fire; add butter; sprinkle with sugar.
5. Serve with bacon curls and spiced crabapples.
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
