Raspberry Sweet Potatoes 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. |
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