Sweet Potato Bake
Makes 6 servings
Ingredients:
3 to 4 sweet potatoes or yams (about 3 pounds)
1/4 cup packed brown sugar
1/2 cup butter
1/2 cup bourbon, sherry or orange juice
Method:
Preheat oven to 350F (175C).
Grease a baking dish. Boil sweet potatoes or yams in their jackets until a wooden pick can be inserted into vegetables with a little resistance, but not until mushy. Peel and cut into large chunks.
Place in greased baking dish. Sprinkle with sugar; dot with butter. Pour bourbon, sherry or orange juice over. Bake, uncovered, 30 to 40 minutes or until browned and bubbly.
Variations:
Pecan-Sweet-Potato Bake: Top Sweet-Potato Bake, above, with 1 cup pecan halves before baking.
Ambrosia Sweet-Potato Bake:
Slice cooked sweet potatoes or yams. Alternate layers of sliced potatoes with a half each of a peeled sliced lemon and orange, and 1 (8-ounce) can crushed pineapple in unsweetened pineapple juice, undrained. Add brown sugar and butter as directed above but omit bourbon, sherry or orange juice. Top with 1/2 cup shredded or flaked coconut. Bake as above.
Sweet Potatoes Supreme:
Whip cooked potatoes and whip in brown sugar and softened butter, along with 2 eggs, 3 tablespoons all-purpose flour, 1/2 cup whipping cream, 1 teaspoon lemon extract and 1 teaspoon vanilla extract. Turn into a greased 1-1/2-quart shallow baking dish. Top with about 1/2 cup pecan halves. Bake at 325F (165C) 1 hour.
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