Scalloped Sweet Potatoes
- 1 lg Sweet potato, peeled/sliced
- 1 lg Apple, peeled/sliced
- 1/3 c Dry bread crumbs
- 1/3 c Light corn syrup
- 1/8 ts Salt
- 1 tb Butter or margarine
- 1 tb Chopped pecans
In a greased 1 quart baking dish, layer half the sweet potato slices, apple
slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with
salt. Dot with butter; sprinkle with nuts. Cover and bake at 400 F. for 35
minutes. Submitted by Marjorie Wilkerson, Dighton, Kansas for Cooking for
"Just the Two of Us." MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 16
Posted to MC-Recipe Digest V1 #500 by Roberta Banghart
on Mar 04, 1997.
slices and crumbs. Repeat layers. Pour corn syrup over top; sprinkle with
salt. Dot with butter; sprinkle with nuts. Cover and bake at 400 F. for 35
minutes. Submitted by Marjorie Wilkerson, Dighton, Kansas for Cooking for
"Just the Two of Us." MC formatting by bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Oct/Nov '95, p. 16
Posted to MC-Recipe Digest V1 #500 by Roberta Banghart
