Sweet Potato Cranberry Medley

ingredients:

8 medium sweet potatoes

2 16oz fresh whole cranberry

1 1/2 cup Diced celery

1 16oz bag of chopped walnuts or pecans

1 8-oz mini marshmallows

1 1/4 cup brown sugar, light

1 1/2 cubs Butter

method:

for best result's prepare sweet potatoes the day before

1. bring whole sweet potatoes (add salt to the water)

with skins on to a boil for 3 minutes, they should be half firm

when pricked with a fork, then let set on counter for three hrs

keeping the potatoes in the water, then place in refrigerator still

keeping them in the water over night

2. scrape off the skins with a paring knife using the back edge

of knife over the faucet.

3. dice all potatoes to a medium dice, place in bowl ready for the

other ingredients. (except the marshmallow cream)

4. dice celery medium

5. add fresh whole cranberries to boiling water for 2 minutes

off the stove and let sit for 2 minutes and the quickly rinse over

very cold water, ice if you have it then chill them so they are very cold.

6. combine the chopped walnuts, 1/4 cup brown sugar, 8oz mini

marshmallows in a sauce pan melt w/ 1 & ½ cubs of butter, mixing

until smooth this is the last step.

7. have ready your bowl of sweet potato's add the ingredients

making sure you have tossed all ingredients lightly

then add the marshmallow cream to the medley tossing lightly until

the potatoes are covered evenly then place in your decorative

bowl and set in refrigerator ready for your event

Preparation Time: 45 minutes

Tips

All entrees are great w/ asparagus

variations:

1. add 4oz brandy, 1 teaspoon vanilla, or rum about 3oz

for that extra bounce in flavor

2. garnish with mint leafs for the holidays