Cherried Sweet Potato Scallop Recipe

Name: Cherried Sweet Potato Scallop
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 1/2 pounds sweet potatoes, or yams; 1 pound cherries tart, drained; 1 tablespoon butter; ⅔ cup brown sugar firmly packed; 1/4 cup sugar granulated; 1 1/2 teaspoons salt; 1 cup water; 4 tablespoons butter; 1/2 cup orange juice; 1/2 pound marshmallows

Servings: persons

3 1/2 pounds sweet potatoes, or yams
1 pound cherries tart, drained
1 tablespoon butter
⅔ cup brown sugar firmly packed
1/4 cup sugar granulated
1 1/2 teaspoons salt
1 cup water
4 tablespoons butter
1/2 cup orange juice
1/2 pound marshmallows

1
If using raw sweet potatoes, pare and cut into slices 1/2 to 3/4 inch thick.
2
Place in a saucepan and add 1 cup of water and cook until tender.
3
If using canned, drain.
4
Useing 1 tablespoon of butter, greas a 9 X 13 X 2-inch baking pan and add the sweet potatoes and cherries.
5
Combine the remaining ingredients except the marshmallows in a saucepan and cook until you have a thin syrup.
6
Pour the syrup over the sweet potatoes and cherries.
7
Bake in a 350F (180C).
8
oven for 30 minutes or until the syrup is thick.
9
Just before serving top with the marshmallows and return to the oven to brown.

669

kcal

Calories

Fat

132

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 1/2 pounds sweet potatoes, or yams, 1 pound cherries tart, drained, 1 tablespoon butter, ⅔ cup brown sugar firmly packed, and more.

Yes, Cherried Sweet Potato Scallop falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cherried Sweet Potato Scallop

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