Raspberry Sweet Potatoes
By: Carrie Barr
Published: Thursday, December 10, 2009 - 5:58pm

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.