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Roasted Sweet Potatoes Recipe

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This recipe for Roasted Sweet Potatoes, by , is from Theresa's Treasury of Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Tuesday, May 22, 2007

Category:
Category:

Ingredients:  
Ingredients:  
4 medium sweet potatoes, peeled and cut into 1 1/4 inch cubes
2 tablespoons butter, melted
1/2 teaspoon salt
2 tablespoons oil
2 tablespoons raspberry jelly
1 teaspoon brown sugar
2 tablespoons lemon juice
1/4 teaspoon ground cinnamon
Dash of crushed red pepper

Directions:
Directions:
Heat oven to 400.

In large bowl, toss sweet potatoes with butter and salt.

Spread potatoes on cookie sheet and roast 20 minutes. Use pancake turner to turn potatoes over. Roast 10-15 minutes longer or until evenly browned and cooked but not mushy. Remove from oven and transfer to large bowl.

Meanwhile, in a 1 quart saucepan, heat oil, jelly, brown sugar, lemon juice, cinnamon and red pepper to boiling, stirring until jelly melts.

Pour dressing over hot potatoes and toss gently to coat.

Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
15 minutes

 

 

 

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