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home > recipes > vegetables > joan's sweet potatoes and cherries
from NY, USA Title: Joan's sweet potatoes and cherries Categories: Potatoes, Side dish, Large Yield: 12 servings 8 lg Sweet potatoes/yams 1 cn Cherry pie filling 1 Stick of butter or margarine 1/2 c Brown sugar 1/2 ts Cinnamon Salt to taste 1/4 c Blackberry brandy 1 Bag of mini marshmallows ( optional ) Cook potatoes in their skins in boiling water until tender. Drain, cool enough to handle and peel off skins. Place potatoes in a bowl and mash using a potato masher. Stir in softened butter, cinnamon and salt. Blend in the cherry pie filling ( one could use, blackerry or apple filling but I like the pink tingued cherry adds to this dish ) . Lastly stir in the blackberry brandy ( again one can add cherry or apple brandy but I like the combinations of flavor with blackberry ). This freezes well. Optional: Prior to serving place enough mini marshamallows on top and broil only briefly to melt and caramelize the marshmallows. Note: this recipes make enough to fit into those very large loaf aluminum pans, enough to serve at least 12 making this travel worthy! Last-minute modification: The recipe is a sweet potato ( or yam) casserole and it is served "hot", baked in a 350 oven unccovered until heated. The marshamallows are added the last 5 minutes of baking or until puffed and browned. Leftovers may be reheated in the microwave. Visit our web page, Home of: Joan's Culinary Baking Adventures & Joan's Quality Cuisine http://www.pipeline.com/~rosskat/

Joan's Sweet Potatoes and Cherries


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keyword: joan's
keyword: sweet
keyword: potatoes
keyword: cherries
recipes for vegetables
recipes by butterflydog
Email Address:
(posted November 24, 2000)

from NY, USA

Title: Joan's
sweet potatoes and cherries
Categories: Potatoes, Side dish, Large
Yield: 12 servings

8 lg
Sweet potatoes/yams
1 cn
Cherry pie filling
1 Stick of
butter or margarine
1/2 c
Brown sugar
1/2 ts
Cinnamon
Salt to taste
1/4 c
Blackberry
brandy
1 Bag of mini marshmallows
( optional )

Cook potatoes in their skins in boiling water until tender.
Drain, cool enough to handle and peel off skins. Place potatoes in a bowl and mash using a potato masher. Stir in softened butter, cinnamon and salt. Blend in the
cherry pie filling ( one could use, blackerry or apple filling but I like the pink tingued cherry adds to this dish ) . Lastly stir in the blackberry brandy ( again one can add cherry or apple brandy but I like the combinations of flavor with blackberry ). This freezes well. Optional: Prior to serving place enough mini marshamallows on top and broil only briefly to melt and caramelize the marshmallows. Note: this recipes make enough to fit into those very large loaf aluminum pans, enough to serve at least 12 making this travel worthy!

Last-minute modification: The recipe is a
sweet potato ( or yam) casserole and it is served "hot", baked in a 350 oven unccovered until heated. The marshamallows are added the last 5 minutes of baking or until puffed and browned. Leftovers may be reheated in the microwave.

Visit our web page, Home of:
Joan's Culinary
Baking Adventures &
Joan's Quality
Cuisine
http://www.pipeline.com/~rosskat/


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