Name: Scalloped Sweet Potatoes
Ingredients: 1 lg Sweet potato, peeled/sliced; 1 lg Apple, peeled/sliced; 1/3 c Dry bread crumbs; 1/3 c Light corn syrup; 1/8 ts Salt; 1 tb Butter or margarine; 1 tb Chopped pecans

The cross of Jesus displays the most awful exhibition of God’s hatred of sin and at the same time the most august manifestation of His readiness to pardon it. Pardon, full and free, is written out in every drop of blood that is seen, is proclaimed in every groan that is heard, and shines in the very prodigy of mercy that closes the solemn scene upon the cross. O blessed door of return, open and never shut, to the wanderer from God! How glorious, how free, how accessible! Here the sinful, the vile, the guilty, the unworthy, the poor, the penniless, may come. Here too the weary spirit may bring its burden, the broken spirit its sorrow, the guilty spirit its sin, the backsliding spirit its wandering. All are welcome here.

Octavius Winslow

CATEGORY	CUISINE	TAG	YIELD
Grains		Apples, Cooking for, Nuts, Side dishes, Sweet potat	2	Servings

INGREDIENTS

1	lg	Sweet potato, peeled/sliced
1	lg	Apple, peeled/sliced
1/3	c	Dry bread crumbs
1/3	c	Light corn syrup
1/8	ts	Salt
1	tb	Butter or margarine
1	tb	Chopped pecans

INSTRUCTIONS

In a greased 1 quart baking dish, layer half the sweet potato slices, apple
slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with
salt. Dot with butter; sprinkle with nuts. Cover and bake at 400 F. for 35
minutes. Submitted by Marjorie Wilkerson, Dighton, Kansas for Cooking for
"Just the Two of Us." MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 16
Posted to MC-Recipe Digest V1 #500 by Roberta Banghart
<bobbi744@sojourn.com> on Mar 04, 1997.

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