Recipe by Fern Moncur
Cook yams until tender; cool and peel. Butter a casserole dish and put a layer of yams, then a layer of sliced roman apples. Repeat layers then pour sauce over and bake at 325° for 30 minutes.
Sauce:
½ cup melted butter
½ cup sugar
1 tsp lemon juice
½ cup crushed pineapple
Add water and thicken with 2 TB cornstarch.
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