Some of you were asking for the recipe for the Cranberry Glazed Sweet Potatoes.  So here you go!

3 TBS dry sherry

1/2 Cup orange juice

1/4 Cup maple syrup

1 can whole cranberry sauce

1/4 teaspoon powdered ginger

2 TBS butter

3 pounds sweet potatoes, cooked, peeled and sliced.

Cook the sherry, orange juice, maple syrup, cranberry sauce and ginger over low heat 10 minutes.  Stir in the butter until melted.  Arrange the sliced, cooked sweet potatoes in a greased 9×13 pan (I use a glass pan) and pour the sauce over them.  Bake in 350 degree oven 25 minutes.  Servies 6-8.

And here are my notes:

1.  I used water instead of sherry because I don’t have any sherry.

2.  I used 6 medium sized sweet potatoes, boil them with the skins on till they are just fork tender (they’re going to cook in the oven, so don’t over cook them while boiling).  Let them cool, then slice them up.  You could cook these the day before and slice them later.

3.  I tried this with imitation maple syrup once…it wasn’t as good.  Just saying.

4.  Probably could use grated fresh ginger, but the powdered stuff is fine.

5.  I have also made this totally the day before, including putting the sauce over the potatoes, and just heated it up for the 25 minutes in the oven before company arrives.

6.  This also make excellent leftovers! 🙂

Enjoy Karen and everyone else!