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Sherried Sweet Potatoes Recipe

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This recipe for Sherried Sweet Potatoes is from The Anderson Family Cookbook, Vol. II, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 18 oz. cans sweet potatoes, drained
1 c. light brown sugar, packed
3 tbsp. corn starch
3/4 tsp. salt
1 tbsp. grated orange peel
1 1/2 c. orange juice
1/2 c. dark raisins
6 tbsp. butter or margarine
1/2 c. dry Sherry
1/2 c. coarsely chopped pecans
1/2 c. pecan halves
Directions:
Directions:
Preheat oven to 325º F. Arrange sweet potatoes in a 1 1/2 to 2 qt. shallow baking dish. In a medium saucepan, combine sugar, cornstarch and salt; mix well. Stir in orange peel, orange juice and raisins. Bring to a boil, stirring; reduce heat and simmer 3 min. or until slightly thickened. Remove from heat. Stir in butter, Sherry and chopped pecans, blending well. Pour over potatoes. Arrange pecans halves over top. Bake until bubbly, 30-40 min. Serve hot.
Number Of Servings:
Number Of Servings:
6-8
Personal Notes:
Personal Notes:
This recipe came from my Father's Mother, Margaret Kiewel. My grandmother made this for Thanksgiving dinner the first year she lived in Laguna Niguel near us. It became an immediate success and is now a family tradition.

 

 

 

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