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

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