Name: Sweet Potato and Cranberry Casserole
Ingredients: 6 lg Sweet potatoes; 1 1/2 c Whole cranberry sauce; 3 tb Sherry; 1/4 c Brown sugar, lightly packed; 1/4 ts Nutmeg; 1 tb Cornstarch; 1/2 c Water; 2 tb Butter

Hence that dread and amazement with which as Scripture uniformly relates, holy men were struck and overwhelmed whenever they beheld the presence of God. When we see those who previously stood firm and secure so quaking with terror, that the fear of death takes hold of them, nay, they are, in a manner, swallowed up and annihilated, the inference to be drawn is that men are never duly touched and impressed with a conviction of their insignificance, until they have contrasted themselves with the majesty of God.

John Calvin

CATEGORY	CUISINE	TAG	YIELD
		Casseroles	8	Servings

INGREDIENTS

6	lg	Sweet potatoes
1 1/2	c	Whole cranberry sauce
3	tb	Sherry
1/4	c	Brown sugar, lightly packed
1/4	ts	Nutmeg
1	tb	Cornstarch
1/2	c	Water
2	tb	Butter

INSTRUCTIONS

Boil sweet potatoes for 20-25 minutes, cool, peel and slice them into a 13"
x 9" x 2" baking pan. Preheat oven to 350 degrees. Combine cranberry sauce,
sherry, brown sugar and nutmeg in a saucepan. Add water to cornstarch and
mix well. Add to saucepan, bring to a boil and cook over low heat for 5
minutes. Stir in butter until melted. Pour sauce over potatoes and bake
uncovered for 25 minutes. Serves 8
Both recipes from Creme de la Creme - published by the art gallery of
Brant.
Posted to EAT-L Digest 06 Sep 96
From:    Pat Belanger <cookie@CWCONNECT.CA>
Date:    Sat, 7 Sep 1996 10:51:07 -0700

A Message from our Provider:

“We would worry less if we praised more. Thanksgiving is the enemy of discontent and dissatisfaction. #Harry Ironside”