gingered sweet potatoes |
ginger's spice and the mild bite of green onions accentuate the sweet of the potatoes and raisins. |
2 pounds sweet potatoes, peeled |
2 green onions, chopped (white only) |
1/2 cup heavy cream |
1/2 teaspoon dried ground ginger |
1/4 cup light corn syrup |
2 tablespoons brown sugar |
1 1/2 tablespoons chopped raisins |
1 tablespoon worcestershire sauce |
1/2 teaspoon salt |
1/2 teaspoon ground black pepper |
1/4 teaspoon dry mustard |
preheat oven to 325°f. |
cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. drain. when cool enough to handle, slice into 1/2 inch thick slices. set aside. |
in a medium saucepan over medium heat, combine onions, cream, and ginger. reduce heat; simmer 4 to 5 minutes. stir in corn syrup, brown sugar, raisins, worcestershire sauce, salt, pepper and dry mustard. heat thoroughly, until thickened. |
in a 2-quart casserole, arrange sliced potatoes. pour sauce over potatoes. bake for 15 to 20 minutes. serve hot. serve 8 |
