Fruited Sweet Potatoes Recipe
Ingredients
1 1-lb. 2-oz. can sweet potatoes
1/2 1-lb. can sliced peaches
1/2 1-lb. can apricots
1/2 c. miniature marshmallows
2 tbsp. brown sugar
1 tbsp. Butter
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.
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