Orange-scalloped Sweet Potato
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 6 | Servings | |
INGREDIENTS
| Size sweet potatoes | ||
| Sugar | ||
| Butter | ||
| Several oranges | ||
| Buttered bread crumbs |
INSTRUCTIONS
Select medium-sized sweet potatoes & cook in boiling salted water until almost tender. Peel & slice. Put a layer of potatoes in a greased baking dish, sprinkle generously with sugar & dot with bits of butter. Add another layer of potatoes & repeat until baking dish is filled. Squeeze the juice & pulp from several oranges. Discard seeds. Pour over the potatoes. There should be enough orange juice to come almost to the top. Sprinkle buttered bread crumbs over top & bake in a moderate oven (350) until potatoes have absorbed most of the orange juice & the top is lightly browned. Serve with roast pork or baked ham. MRS HARRY L. (THELMA) BOOZ From the <The Bliss of Cooking Returns>, Fort Bliss Officers Wives Club, Ft. Bliss, TX. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 40.7mg
Sodium: 2.1mg
Potassium: 4.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g