| 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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