| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes, Family & fr | 1 | Servings | ||
INGREDIENTS
| 3 | cn | Sweet potatoes; 18 ounce size, well drained |
| 1 | c | Packed light brown sugar |
| 3 | tb | Cornstarch |
| 3/4 | ts | Salt |
| 1 | tb | Grated orange peel |
| 1 1/2 | c | Orange juice |
| 1/2 | c | Raisins; dark |
| 1/4 | c | Coarsely chopped pecans |
| 1/4 | c | Pecan halves |
| 1/2 | c | Dry sherry |
INSTRUCTIONS
Preheat oven to 3325 degrees. Arrange sweet potatoes in a 1 1/2 to 2 quart shallow baking dish. In Medium saucepan, combine sugar, cornstarch and salt, mix well. Stir in orange peel, orange juice and raisings, bring to boil. stirring, reduce heat and simmer 3 minutes, or until slightly thickened. Stir in butter, sherry and chopped nuts, blending well Pour over potatoes, sprinkle top with pecan halves. Bake until bubbly, 30 to 40 minutes. Makes 8 servings Posted to MC-Recipe Digest by Barb at PK <abprice@wf.net> on Apr 26, 1998
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