4 medium Louisiana yams
1/4 cup Shortening
1 tbsp Butter
2 tbsp Sugar
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.
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