Stuffed Yams with Pecans|
Baked Stuffed Yams with Pecans
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 NGavlak@aol.com on Nov 8, 1997