This recipe for Sherried Yams, by Sylvia Corkins, is from The Corkins Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
8 medium or 3-18 oz. canned yams 1 c. brown sugar 2 tbsp. cornstarch 1/2 tsp. salt 1 tbsp. shredded orange peel 2 c. orange juice 1/2 c. raisins 6 tbsp. butter 1/3 c. dry sherry 1/4 c. chopped walnuts or pecans
In sauce pan, mix brown sugar, cornstarch, salt, orange peels, juice and raisins. Cook until thickened and bubbly. Cook one more minute. Add butter, sherry and walnuts. Pour over yams. Bake at 325º for 30 minutes. Cover casserole during baking.
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