Recipe: Coconut Broiled Louisiana Yams


Served with Randy’s Clay Pot Roasted Chicken with Leeks and Apples

Serves 8

8 medium yams, cooked, peeled, and halved (can use 2 1-lb cans yams, drained and halved, in a pinch)
1 ½ C shredded coconut
½ stick butter
½ C brown sugar (packed firm)
¼ C heavy cream
¼ C maraschino cherries, drained and chopped

Arrange yams in a light greased shallow 2 quart casserole and sprinkle with 1 C coconut. Combine butter, brown sugar, and cream, and pour over yams. Top with remaining coconut and cherries, and broil 4-5 inches from heat source for 4 minutes or until coconut is lightly browned.