| 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”