"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shredded Yams Recipe

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This recipe for Shredded Yams, by , is from My Three and Me, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Frank McGill
Added: Friday, June 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
2 pounds raw sweet potatoes
1 gallon water
1 Tablespoon salt
1 cup sugar
1 cup pineapple juice
1/2 cup white Karo syrup
1/2 cup margarine
1/2 cup water

Directions:
Directions:
Preheat oven to 350. Peel and shred yams. Add with salt to 1 gallon of water. Wash and drain yams and then put them into baking dish or shallow pan. Mix sugar, karo, 1/2 cup water. Cook until simple syrup forms. Add margarine. Pour pineapple juice over yams and add simple syrup. Bake until yams are transparent, about 1 hour - 1 3/4 hour..depending on depth of potatoes in casserole.

Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
This was served to me by Frank McGill, Mary Sue Polk's brother. At 82 years of age, he prepared a gourmet meal to include this delicious recipe. We stayed at his camp and had a wonderful time. Great memories!!!!

 

 

 

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