Rita’s Sweet Potato Casserole
(from abbra’s recipe box)
To Freeze: After the nuts have been arranged on top of the casserole, cover tightly with freezer paper and freeze immediately. Thaw dish completely before cooking according to directions.
Source: The Freezer Cookbookk
Categories: Holiday
Ingredients
- 3 large sweet potatoes (3 lbs.)
- 1/2 cup brown sugar
- 1 tbl. cornstarch
- 1 cup orange juice
- 1/4 cup butter
- 3 tbl. sherry
- 2 tbl. nuts, broken
- 1/2 tsp shredded orange peel
- 1/2 cup seedless raisins
Directions
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Bake sweet potatoes in a moderate oven until done.
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Cut each potato in half crosswise and scoop out pulp into a large mixing bowl.
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Beat until light and fluffy.
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In a saucepan, combine brown sugar, cornstarch, salt, and orange juice. Stir well and bring to a quick boil. Cook until clear and slightly thickened.
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Add butter and sherry and continue stirring until butter is melted.
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Add to whipped potatoes. Now add orange rind and raisins; continue mixing until well blended.
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Pour into a well-greased 1 1/2 qt. casserole. Cover top with nuts. Bake at 350 degrees for 20 minutes.