3 lb yams
1/2 c brown sugar, firmly packed
1/3 c sweet sherry
1/4 c fine, dry bread crumbs
2 unpeeled oranges, sliced paper thin
1/4 c margarine
1/4 c honey
2 T brown sugar
1 T margarine, melted
Scrub yams, boil, covered, in their jackets, for 20 to 30 minutes, or just until tender; drain. When cool, peel and cut crosswise in thin slices. Arrange alternate layers of yam slices and orange slices in a greased 2 quart casserole, ending with a layer of yam slices. Sprinkle each layer with some of the 1/2 cup of brown sugar and dot with some of the 1/4 cup of margarine. Mix wine and honey and pour over cotents of casserole. Mix crumbs, 2 tablespoons of brown sugar and 1 tablesoon of margarine and sprinkle over the top. Cover and bake for 50 minutes. Uncover and continue baking for 15 minutes to crisp top. Oven temperature for bakig should be 350 degrees.
*From the Deborah cookbook.
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Lisa
IBS-C, pain predominant
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Yam and Orange Casserole
