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Ingredientes
- 6 lrg Sweet potatoes
- 1Â 1/2 c. Whole cranberry sauce
- 3 Tbsp. Sherry
- 1/4 c. Brown sugar, lightly packed
- 1/4 tsp Nutmeg
- 1 Tbsp. Cornstarch
- 1/2 c. Water
- 2 Tbsp. Butter
Direcciones
- Boil sweet potatoes for 20-25 min, cold, peel and slice them into a 13" x 9" x 2" baking pan. Preheat oven to 350 degrees. Combine cranberry sauce, sherry, brown sugar and nutmeg in a saucepan. Add in water to cornstarch and mix well. Add in to saucepan, bring to a boil and cook over low heat for 5 min. Stir in butter till melted. Pour sauce over potatoes and bake uncovered for 25 min.
- Serves 8
- Both recipes from Creme de la Creme - published by the art gallery of Brant.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 8 servings | |
| Calories 204 | |
| Calories from Fat 27 | 13% |
| Total Fat 3.13g | 4% |
| Saturated Fat 1.97g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 77mg | 3% |
| Potassium 265mg | 8% |
| Total Carbs 42.74g | 11% |
| Dietary Fiber 2.6g | 9% |
| Sugars 29.72g | 20% |
| Protein 1.26g | 2% |
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