Cherried Sweet Potato Scallop
Yield: 6 Servings
3 1/2 lb Sweet Potatoes (Plain Canned Or Fresh)
1 lb Tart Cherries, Drained (1 Can)
1 tb Butter Or Regualar Margarine
2/3 c Brown Sugar, Firmly Packed
1/4 c Granulated Sugar
1 1/2 ts Salt
1 c Water
4 tb Butter Or Regular Margarine
1/2 c Orange Juice
1/2 lb Regular Marshmallows
Yield: 8 to 10 servings.
If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch thick. Place in a saucepan and add 1 cup of water and cook until tender. If using canned, drain.
Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the sweet potatoes and cherries.
Combine the remaining ingredients except the marshmallows in a saucepan and cook until you have a thin syrup. Pour the syrup over the sweet potatoes and cherries. Bake in a 350 degree F. oven for 30 minutes or until the syrup is thick. Just before serving top with the marshmallows and return to the oven to brown.
Yield: 6 Servings
3 1/2 lb Sweet Potatoes (Plain Canned Or Fresh)
1 lb Tart Cherries, Drained (1 Can)
1 tb Butter Or Regualar Margarine
2/3 c Brown Sugar, Firmly Packed
1/4 c Granulated Sugar
1 1/2 ts Salt
1 c Water
4 tb Butter Or Regular Margarine
1/2 c Orange Juice
1/2 lb Regular Marshmallows
Yield: 8 to 10 servings.
If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch thick. Place in a saucepan and add 1 cup of water and cook until tender. If using canned, drain.
Useing 1 Tbls of butter, greas a 9 X 13 X 2-inch baking pan and add the sweet potatoes and cherries.
Combine the remaining ingredients except the marshmallows in a saucepan and cook until you have a thin syrup. Pour the syrup over the sweet potatoes and cherries. Bake in a 350 degree F. oven for 30 minutes or until the syrup is thick. Just before serving top with the marshmallows and return to the oven to brown.
