Thanks Frank! I can't wait to try it.
Also, don't forget about the Wednesday Farmers Market at the Triangle tonight from 3-7. Trust me, you'd rather pick up those last minute ingredients at the farmers market than at Central Market...
* Cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. Drain. When cool enough to handle, slice into 1/2 inch thick slices. Set aside.
Gingered Sweet Potatoes
Serve 8
Ingredients
* 2 pounds sweet potatoes, peeled
* 2 green onions, chopped (white only)
* 1/2 cup heavy cream
* 1/2 tbsp. fresh ground ginger
* 1/4 cup light corn syrup
* 2 tablespoons brown sugar
* 1 1/2 tablespoons chopped raisins
* 1 tablespoon Worcestershire Sauce
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon dry mustard
DIRECTIONS
* Preheat oven to 325°F.
Serve 8
Ingredients
* 2 pounds sweet potatoes, peeled
* 2 green onions, chopped (white only)
* 1/2 cup heavy cream
* 1/2 tbsp. fresh ground ginger
* 1/4 cup light corn syrup
* 2 tablespoons brown sugar
* 1 1/2 tablespoons chopped raisins
* 1 tablespoon Worcestershire Sauce
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/4 teaspoon dry mustard
DIRECTIONS
* Preheat oven to 325°F.
* Cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. Drain. When cool enough to handle, slice into 1/2 inch thick slices. Set aside.
* In a medium saucepan over medium heat, combine onions, cream, and ginger. Reduce heat; simmer 4 to 5 minutes. Stir in corn syrup, brown sugar, raisins, Worcestershire sauce, salt, pepper and dry mustard. Heat thoroughly, until thickened.
* In a 2-quart casserole, arrange sliced potatoes. Pour sauce over potatoes. Bake for 15 to 20 minutes. Serve hot.
