- 4 s whipping cream
- 1/4 granulated sugar
- 1 teaspoon salt
- 2 large sweet potatoes, peeled and cut into 1/2-inch-thick slices (about 1 3/4 lb. total)
- 3/4 bourbon or orange juice
- 1/2 raisins
- 1/3 firmly packed brown sugar
- 2 teaspoons cinnamon
- 1 teaspoon ginger
In large saucepan, combine cream, granulated sugar and salt. Add potatoes. Bring to boil; reduce heat. Simmer, covered, about 20 minutes or until potatoes are tender. Drain potatoes. Place potatoes in food processor. Cover and process until smooth. Cover and refrigerate at least 1 hour. Meanwhile, in small saucepan, combine bourbon and raisins. Bring to simmer. Remove from heat. Let stand 1 hour. Drain raisins. Pat lightly with paper towels. In shallow dish, combine brown sugar, cinnamon and ginger. Add raisins. Stir until coated. Generously spread sweet potato mixture on crackers. Top each with 3 or 4 raisins. Makes 20.
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