Sweet Potatoes With Currant Telly Sauce
|Sweet potatoes||6 Medium|
|Currant jelly||3⁄4 Cup (12 tbs)|
|Boiling water||1⁄4 Cup (4 tbs)|
|Butter/Margarine / fat / salad oil||2 Tablespoon|
|Grated orange rind||2 Teaspoon|
Cook potatoes in jackets as in Time Table, remove skins.
Meanwhile, combine remaining ingredients in a skillet.
Stir until jelly is melted and sauce is smooth.
Put skinned cooked potatoes in jelly sauce and simmer, uncovered, for 10 min., basting occasionally with jelly sauce.
Arrange potatoes in serving dish, pouring sauce over them.