SWEET POTATO CASSEROLE
4 large sweet potatoes
8-10 ounces of orange juice
1/2 - 1 cup brown sugar, to taste
1 stick butter
1/2 tsp. salt
1/2 tsp. nutmeg
or 1/4 tsp. clove
1/4 - 1/2 pecans
Bake potatoes in 350 degree Fahrenheit oven for 1 hour. Leave out to cool. Remove the skins, then slice into medallions. Place in a greased 13" by 9" dish in a single layer.
Melt butter in a sauce pan, then add other ingredients.
|Fresh nutmeg with micro grater|
Pour liquid over the sweet potatoes and sprinkle pecans over the top.
Bake covered in a 350 degree Fahrenheit oven for 45 minutes. Uncover and bake another 10 minutes.
1 bag cranberries
1/2 cup white sugar
1/4 cup orange juice
1/2 tsp. grated orange rind (optional)
Place orange juice and cranberries in a sauce pan over low heat, bring to a boil and cover. Cook, covered, until the cranberry skins have broken.
Add sugar and orange rind. Cook, uncovered, over low until sugar has dissolved and juice has thickened. Place in container and refrigerate.
Both of these recipes can be made ahead and the casserole reheated before serving.
Have a happy and blessed Thanksgiving,