Fruited Sweet Potatoes Recipe
Ingredients
| 1-lb. 2-oz. can sweet potatoes | 1 | |
| Peaches | 1 Pound, sliced | |
| Apricots | 1 Pound, can | |
| Miniature marshmallows | 1⁄2 Cup (8 tbs) | |
| Brown sugar | 2 Tablespoon | |
| Butter | 1 Tablespoon |
Directions
Slice sweet potatoes.
Drain peaches; reserve 1/2 cup syrup.
Drain apricots; reserve 1/2 cup syrup.
Alternate layers of potatoes and fruits in 1 1 /2-quart casserole, mixing in several marshmallows.
Blend brown sugar and reserved fruit syrups; pour over layers.
Top with remaining marshmallows; dot with butter.
Bake in 350-degree oven for 15 to 20 minutes or until golden brown.
Drain peaches; reserve 1/2 cup syrup.
Drain apricots; reserve 1/2 cup syrup.
Alternate layers of potatoes and fruits in 1 1 /2-quart casserole, mixing in several marshmallows.
Blend brown sugar and reserved fruit syrups; pour over layers.
Top with remaining marshmallows; dot with butter.
Bake in 350-degree oven for 15 to 20 minutes or until golden brown.
Chef
