| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 6 |
md |
Sweet potatoes; peeled or 2 cans sweet potatoes drained (22 oz each) (up to 8) |
| 1/2 |
ts |
Salt |
| 1 |
c |
Brown sugar |
| 2 |
tb |
Cornstarch |
| 1/2 |
ts |
Grated orange peel |
| 2 |
c |
Orange juice (about 4 oranges) |
| 1/2 |
c |
Raisins |
| 6 |
tb |
Butter |
| 1/2 |
c |
Sherry |
| 1/2 |
c |
Walnuts; chopped |
INSTRUCTIONS
Here's a favourite from my files: From Standing Ovations, a regional
cookbook
I've made this many times and it never fails to get raves and requests for
the recipe.
Cook potatoes in boiling salted water until just tender. Drain. Cut in half
lengthwise and arrange in 2 quart baking dish. (11 x 14) Sprinkle with
salt. In saucepan, combine brown sugar, cornstarch, and salt. Blend in
orange juice and peel. Add raisins. Cook over medium heat,stirring
constantly until mixture thickens and bubbles. Cook 1 minute more. Add
butter, sherry, and walnuts stirring until butter melts. Pour over
potatoes. Bake uncovered at 325F for 30 minutes. Baste occasionally.
Notes: I always use fresh sweet potatoes.
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Rayna Knighton
<rayna@iconz.co.nz> on Sep 09, 1997
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