Be the first to Sweet potatoes become a real treat with the simple additions of butter, brown sugar, and raspberries. This dish is incredibly easy to put together and makes a nice change from traditional sweet potato casseroles.
Prep Time: 20 minutes
Cook Time: 50 minutes
Ingredients:
- 8 medium-size sweet potatoes
- 1 teaspoon salt
- 1/4 cup firmly packed brown sugar
- 1/4 cup butter or margarine, softened
- 1 (10-ounce) package frozen raspberries, thawed and undrained
Preparation:
Cook sweet potatoes in boiling salted water 20 to 25 minutes or until tender. Drain and let cool to touch. Peel and cut in half lengthwise.
Arrange sweet potatoes in a lightly greased 13- x 9- x 2-inch casserole, cut side up.
Combine brown sugar and butter in a small bowl, mixing well.
Spread brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice.
Bake uncovered, at 350 degrees F. for 25 minutes, spooning raspberries and juice over potatoes occasionally.
Yield: 8 to 10 servings
Recipe Source: Southern Living 1987 Annual Recipes (Oxmoor House)
Reprinted with permission.
Arrange sweet potatoes in a lightly greased 13- x 9- x 2-inch casserole, cut side up.
Combine brown sugar and butter in a small bowl, mixing well.
Spread brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice.
Bake uncovered, at 350 degrees F. for 25 minutes, spooning raspberries and juice over potatoes occasionally.
Yield: 8 to 10 servings
Recipe Source: Southern Living 1987 Annual Recipes (Oxmoor House)
Reprinted with permission.
