8 medium-size sweet potatoes 1 teaspoon salt 1/4 cup firmly packed brown sugar 1/4 cup butter or margarine, softened 1 (10 ounce) package frozen raspberries, thawed and undrained

Cook sweet potatoes in boiling salted water 20 to 25 minutes or until tender. Drain and let cool to touch. Peel and cut in half lengthwise. Arrange sweet potatoes in a lightly greased 13 x 9 x 2-inch casserole, cut side up.

Combine brown sugar and butter in a small bowl, mixing well. Spread brown sugar mixture over cut surface of sweet potatoes. Top with raspberries and juice.

Bake uncovered, at 350 degrees F (175 degrees C) for 25 minutes, spooning raspberries and juice over potatoes occasionally. MAKES 8 to 10 servings.

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