Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 6 mediums | Sweet potatoes; peeled or 2 cans sweet potatoes drained (22 oz each) (up to 8) |
| ½ teaspoon | Salt |
| 1 cup | Brown sugar |
| 2 tablespoons | Cornstarch |
| ½ teaspoon | Grated orange peel |
| 2 cups | Orange juice (about 4 oranges) |
| ½ cup | Raisins |
| 6 tablespoons | Butter |
| ½ cup | Sherry |
| ½ cup | Walnuts; chopped |
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@...> on Sep 09, 1997