Raspberry Sweet Potatoes Recipe
Easy and Delicious
Casserole Recipes for Everyday Cooking
Raspberry Sweet Potatoes
8 medium size sweet potatoes
1 teaspoon salt
1/4 cup firmly packed brown sugar
1/4 cup butter, softened
1 10 ounce package frozen raspberries, thawed and undrained
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 350F. for 25 minutes, spooning raspberries
and juice over potatoes occasionally.
8 to 10 servings.