| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
6 |
Servings |
INGREDIENTS
|
md |
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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