American Fried Yams
4 md Louisiana yams
1/4 c Shortening
1 tb Butter
2 tb Sugar
Parboil yams in skins or use left-overs. Peel; slice in rounds about
1/8-inch thick. Melt fat in large skillet. Brown slices quickly on both
sides. Turn off fire; add butter; sprinkle with sugar. Serve with bacon
curls and spiced crabapples.
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 #837 by NGavlak@aol.com on Oct 11, 1997