Baked Sweet Potatoes and Hickory Nut Sauce |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 4 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1 cup hickory nuts | 3 cups water | 6-8 baking sweet potatoes |
| sugar to taste | ||
| 1 | Prepare hickory nuts a day ahead of time as follows: Beat 1 cup nut meat until it forms butter as in peanut butter. Roll into a ball and place in refrigerator. The next day bake 6 or 8 baking potatoes until done. Peel off skins and place in serving bowl. Then put nut balls in a sieve and place in quart size bowl. Pour about 3 cups scalding water over ball and stir until it has completely melted. Add enough sugar to taste and pour over sweet potatoes and serve. |