Raisin Filled Sweet Potatoes
|Canned sweet potatoes||17 Ounce, drained (1 can)|
|Butter||2 Tablespoon, drained|
|Ground cinnamon||1 Dash|
|Ground ginger||1 Dash|
|Butter||2 Tablespoon, melted|
|Sugar||1⁄4 Cup (4 tbs)|
|Finely shredded orange peel||1 Teaspoon|
|Orange juice||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
Beat together drained sweet potatoes, the softened butter, egg, salt, cinnamon, and ginger.
Spoon into 6 mounds on a greased baking sheet.
Make depressions in centers with spoon.
Brush with the melted butter.
Bake at 350Â° for 15 to 20 minutes.
In saucepan combine sugar, cornstarch, and peel.
Stir in orange juice and raisins.
Cook and stir till thickened and bubbly.
To serve, spoon raisin mixture into depressions in potato mounds.