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Sherried Sweet Potatoes Recipe

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This recipe for Sherried Sweet Potatoes is from Memories at the Table with Berniss and Hugh, 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:  
18oz. canned sweet potatoes, drained
17 oz. canned apricot halves
3 T brown sugar
1 T cornstarch
1/4 tsp. salt
1/8 tsp. cinamon
1/3 c light raisins
3 T dry sherry
1/2 tsp. grated orange peel
Directions:
Directions:
Place potatoes in a baking dish and sprinkle lighly with salt. Drain apricots, reserve syrup; add water if necessary to equal 1 c, and set aside. Arrange apricots over potatoes. In saucepan combine brown sugar, cornstarch, salt and cinnamon. Stir in syrup and raisins. Cook over high heat until boiling. Add sherry and orange peel. Pour over potatoes. Bake uncovered 350º for 20 minutes.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Hubert always liked these potatoes when I served them at Thanksgiving.

 

 

 

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