- 4 medium Louisiana Yams
- 1/4 cup Shortening
- 1 tablespoon Butter
- 2 tablespoon 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 heat; add butter; sprinkle with sugar.
Serve with bacon curls and spiced crabapples.
Rate this Recipe:
VN:F [1.9.22_1171]American Fried Yams,