Raspberry Sweet Potatoes


Photo: flickr user gamene
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Ingredients

8 medium-size sweet potatoes
1 teaspoon salt
1/4 cup firmly packed brown sugar
1/4 cup butter or margarine, softened
1 package (10-ounce) frozen raspberries, thawed and undrained

Preparation

1
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.
2
Arrange sweet potatoes in a lightly greased 13 x 9 x 2-inch casserole, cut side up.
3
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.
4
Bake uncovered, at 350°F (175°C). for 25 minutes, spooning raspberries and juice over potatoes occasionally.

Tools

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Tags:

side dish
Holiday
Thanksgiving

Yield:

8.0 servings

Added:

Thursday, December 10, 2009 - 5:58pm

Creator:

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