Yield: 1 Servings
Measure | Ingredient |
---|---|
3 cans | Sweet potatoes; 18 ounce size, well drained |
1 cup | Packed light brown sugar |
3 tablespoons | Cornstarch |
¾ teaspoon | Salt |
1 tablespoon | Grated orange peel |
1½ cup | Orange juice |
½ cup | Raisins; dark |
¼ cup | Coarsely chopped pecans |
¼ cup | Pecan halves |
½ cup | Dry sherry |
Preheat oven to 3325 degrees. Arrange sweet potatoes in a 1½ to 2 quart shallow baking dish. In Medium saucepan, combine sugar, cornstarch and salt, mix well. Stir in orange peel, orange juice and raisings, bring to boil. stirring, reduce heat and simmer 3 minutes, or until slightly thickened. Stir in butter, sherry and chopped nuts, blending well Pour over potatoes, sprinkle top with pecan halves. Bake until bubbly, 30 to 40 minutes.
Makes 8 servings
Posted to MC-Recipe Digest by Barb at PK <abprice@...> on Apr 26, 1998