Cherried sweet potato scallop

6 servings

Ingredients

Quantity Ingredient
3½ pounds Sweet Potatoes (Plain Canned Or Fresh)
1 pounds Tart Cherries, Drained (1 Can)
1 tablespoon Butter Or Regualar Margarine
⅔ cup Brown Sugar, Firmly Packed
¼ cup Granulated Sugar
1½ teaspoon Salt
1 cup Water
4 tablespoons Butter Or Regular Margarine
½ cup Orange Juice
½ pounds Regular Marshmallows

Directions

Try this the next time you make Sweet Potatoes instead of Potatoes.

Yield: 8 to 10 servings.

If using raw sweet potatoes, pare and cut into slices ½ to ¾ inch thick. Place in a saucepan and add 1 cup of water and cook until tender. If using canned, drain. Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the sweet potatoes and cherries.

Combine the remaining ingredients except the marshmallows in a saucepan and cook until you have a thin syrup. Pour the syrup over the sweet potatoes and cherries. Bake in a 350 degree F. oven for 30 minutes or until the syrup is thick. Just before serving top with the marshmallows and return to the oven to brown.

From The National Red Cherry Institute

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