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Sweet Potato and Cranberry Casserole
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
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.