Name: Glazed Sweet Potatoes
Ingredients: 2 lb Medium sweet potatoes or; 2 cn (18 ounces each) sweet potatoes, drained; 1/4 c Butter or margarine; 1/4 c Maple-flavored syrup; 1/4 c Packed brown sugar; 1/4 ts Ground cinnamon

Lord, grant that from hence I may learn to withdraw thoughts, affections, desires, and expectations entirely from the world, and may fix them upon the heavenly state, where there is fullness of joy; where reigns heavenly, sweet, calm, and delightful love without alloy; where there are continually the dearest expressions of this love; where there is the enjoyment of this love without ever parting; and where those persons, who appear so lovely in this world, will be inexpressibly more lovely, and full of love to us. How sweetly will those, who thus mutually love, join together in singing the praises of God and the Lamb. How full will it fill us with joy, to think that this enjoyment, these sweet exercises, will never cease or come to an end, but will last to all eternity.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Vegetables	1	Servings

INGREDIENTS

2	lb	Medium sweet potatoes or
2	cn	(18 ounces each) sweet potatoes, drained
1/4	c	Butter or margarine
1/4	c	Maple-flavored syrup
1/4	c	Packed brown sugar
1/4	ts	Ground cinnamon

INSTRUCTIONS

If using fresh sweet potatoes, place in a kettle; cover with water and
cook, covered for 25-35 minutes or just until tender. Drain; cool slightly.
Peel and cut into chunks. Place cooked or canned sweet potatoes in a 2-qt.
baking dish. In a small saucepan, combine butter, syrup, brown sugar and
cinnamon; cook and stir until mixture boils. Pour over potatoes. Bake at
350! for 30-40 minutes or until heated through.
Yield: 8 servings.
From the files of Al Rice, North Pole Alaska.    Feb 1994
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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