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| Wishing you all a Blessed Thanksgiving Day, above is a "Carrot Cake" my recipe is from an Old Cook book! Below is a recipe curtesy from a fellow blogger Mr. H. |
Orange Pecan Sweet Potatoes with cranberries -
Ingredients:
4 large sweet potatoes, peeled, chunked and cooked
1/2 cup chopped pecans, toasted
1/2 cup brown sugar
1/2 cup chopped raw cranberries
2 tablespoon Corn Starch
1 cup orange juice
2+ tablespoons butter
1 teaspoon vanilla extract
Directions:
Lightly butter a 3 quart baking dish and add sweet potatoes and pecans.
Combine brown sugar and corn starch in a small saucepan. Gradually add orange juice, whisking to blend.
Cook over high heat, stirring constantly, until mixture boils. Reduce heat and simmer for 2 to 3 minutes. Remove from heat; add butter and vanilla. Pour over sweet potatoes.
Top with cranberries
Bake in preheated 350°F oven for 45 minutes, until edges are browned and bubbly.
Ingredients:
4 large sweet potatoes, peeled, chunked and cooked
1/2 cup chopped pecans, toasted
1/2 cup brown sugar
1/2 cup chopped raw cranberries
2 tablespoon Corn Starch
1 cup orange juice
2+ tablespoons butter
1 teaspoon vanilla extract
Directions:
Lightly butter a 3 quart baking dish and add sweet potatoes and pecans.
Combine brown sugar and corn starch in a small saucepan. Gradually add orange juice, whisking to blend.
Cook over high heat, stirring constantly, until mixture boils. Reduce heat and simmer for 2 to 3 minutes. Remove from heat; add butter and vanilla. Pour over sweet potatoes.
Top with cranberries
Bake in preheated 350°F oven for 45 minutes, until edges are browned and bubbly.
