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.



Back to Casserole Recipes

Everyday Cooking Home         Razzle Dazzle Recipes

Copyright 2002 - 2012
That's My Home