Continuing a look at reporter Anita Rosen contributions of the Times employee's favorite Thanksgiving recipes from 1985:

Sweet Potatoes and Cranberry Casserole

3 large sweet potatoes

3 cups fresh cranberries

1 1/4 cups sugar

1 small orange, sliced

1/2 cup pecan halves

1/4 cup almond liqueur

1/4 cup orange juice

3/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/8 teaspoon ground mace

Slice, cook and peel sweet potatoes. Combine cranberries, sugar, orange slices, pecan halves, orange juice and spices in 2-quart casserole dish. Bake uncovered at 375 degrees for 30 minutes. Stir in sweet potatoes into cranberry mixture, bake until hot, about 15 minutes. Serves 8.

Trending Video

Recommended for you