Cherried Sweet Potato Scallop
Yield
8 servingsPrep
15 minCook
30 minReady
50 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3 ½ | pounds |
sweet potatoes, or yams
|
|
| 1 | pound |
cherries
tart, drained |
|
| 1 | tablespoon |
butter
|
|
| ⅔ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
sugar
granulated |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | cup |
water
|
|
| 4 | tablespoons |
butter
|
|
| ½ | cup |
orange juice
|
|
| ½ | pound |
marshmallows
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.6 | kg |
sweet potatoes, or yams
|
|
| 453.6 | g |
cherries
tart, drained |
|
| 15 | ml |
butter
|
|
| 158 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
sugar
granulated |
|
| 7.5 | ml |
salt
|
|
| 237 | ml |
water
|
|
| 6E+1 | ml |
butter
|
|
| 118 | ml |
orange juice
|
|
| 226.8 | g |
marshmallows
|
|
Directions
If using raw sweet potatoes, pare and cut into slices ½ to ¾ inch thick.
Place in a saucepan and add 1 cup of water and cook until tender.
If using canned, drain.
Useing 1 tablespoon of butter, greas a 9 X 13 X 2-inch baking pan and add the sweet potatoes and cherries.
Combine the remaining ingredients except the marshmallows in a saucepan and cook until you have a thin syrup.
Pour the syrup over the sweet potatoes and cherries.
Bake in a 350℉ (180℃). oven for 30 minutes or until the syrup is thick.
Just before serving top with the marshmallows and return to the oven to brown.
