Date: Wed, 09 Nov 94 09:41:16 PST
From: words@cats.ucsc.edu
This recipe was printed in our local paper today (Santa Cruz
Sentinel).
SWEET POTATOES WITH PERSIMMONS
1 cup water
1 lb. fresh sweet potatoes, peeled and cut
1/2 cup sugar
2 persimmons, slied
juice of 1/2 lemon and lime
Put all ingredients into saucepan and cook, stirring
occasionally, until sweet potatoes are done
and medium syrup is formed.
kwvegan vegan