Sweet Potatoes Royal Recipe - Cooking Index
Sweet Potatoes Royal Recipe - Cooking Index
| 1 cup | 237ml | Dried apricots |
| 1 cup | 160g / 5.6oz | Brown sugar |
| 2 lbs | 908g / 32oz | Sweet potatoes - cooked and peeled |
| 1/4 cup | 49g / 1.7oz | Melted butter or fat |
| 1/2 cup | 46g / 1.6oz | Blanched almonds - sliced |
Wash the apricots and soak in 2 cups of water for 2 hours. Bring to a boil and cook over low heat 20 minutes or until tender. Stir in the sugar.
Slice the potatoes 1/2-inch thick. Arrange layers of the potatoes and undrained apricots in a casserole. Pour the butter or fat over the top.
Bake in a 375 degree oven 35 minutes, basting twice. Sprinkle with the almonds and bake 10 minutes longer. Serves 8.
Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958
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