Baked Stuffed Yams with Pecans

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Title: Baked Stuffed Yams with Pecans
Yield: 4 Servings
Categories: Potatoes


4 Louisiana yams; baked
1/3 c Butter or margarine
1/3 c Light cream
1/3 c Chopped pecans
1 ts Salt

Cut yams in half lengthwise and scoop from shells. Mash yams with butter or
margarine and light cream. Add pecans and salt; mix well. Pile yam mixture
into shells. Broil 3 to 4 inches from source of heat about 5 minutes, or
until lightly browned. Top with pecan halves if desired.

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 #891 by on Nov 8, 1997