| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 8 | Servings | |||
INGREDIENTS
| 3/4 | c | Half and half |
| 1/2 | c | Orange juice |
| 1/4 | c | Firmly packed brown sugar |
| 3 | T | Butter |
| 1 | T | Grated orange peel |
| 1 1/2 | t | Coriander |
| 1 | t | Salt |
| 3/4 | t | Ground ginger |
| 5 | lb | Sweet potatoes, peeled |
| coarsely grated | ||
| 3 | T | Honey |
INSTRUCTIONS
I have made this dish for several Thanksgiving dinners and, without fail, whenever I don't make it, people ask where it is. Preheat oven to 350F. Butter a 13"x9"x2" baking dish. Bring to a boil, the orange juice, half and half, brown sugar, butter, grated orange peel, corainder, salt, and ground ginger to boil in heavy large skillet over high heat, stirring constantly. Mix in the grated sweet potatoes. Spoon sweet potato mixture into prepared baking dish. Cover tightly with foil wrap. Bake for 40 minutes, then uncover and mix well. Cover with foil wrap again and return to the oven for 40 minutes more. Remove from oven and drizzle 3 tbsp honey over the potatoes. Return to oven, uncovered, for 10 minutes. Serve hot. Posted to Recipe Page 17 November 96 Date: Sat, 16 Nov 1996 03:26:55 +0500 From: Gourmet Connection <capco@norwich.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 290
Calories From Fat: 46
Total Fat: 5.2g
Cholesterol: 14.3mg
Sodium: 333.5mg
Potassium: 491.1mg
Carbohydrates: 58.4g
Fiber: 5.3g
Sugar: 25.9g
Protein: 3.8g