Sweet potato and cranberry casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | larges | Sweet potatoes |
| 1½ | cup | Whole cranberry sauce |
| 3 | tablespoons | Sherry |
| ¼ | cup | Brown sugar, lightly packed |
| ¼ | teaspoon | Nutmeg |
| 1 | tablespoon | Cornstarch |
| ½ | cup | Water |
| 2 | tablespoons | Butter |
Directions
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@...> Date: Sat, 7 Sep 1996 10:51:07 -0700