Some of Mickey Cliver’s favorite past times were spent in the kitchen with her mom. “I loved cooking with mom as a child, watching her try out new recipes” says Mickey, 39, of Poway. Now, she watches cooking shows and discovers new kitchen tips and recipes to cook for her family of four along with her sister-in-law, niece and nephew, with whom she resides.

“I share these spiced sweet potatoes as a favorite because it’s simple and adds a slight twist on a classic dish that is used in most large, special occasion meals.” Mickey takes an interest in searching for new recipes online or seeing how she can improve old ones to make them that much better.

Mickey moved to San Diego from Wisconsin three years ago to attend UCSD. When she isn’t discovering and trying out new recipes, you can find her and her dog, Jessie, at the local Dog Park or lending her hand to assist foster children in the area. ¢


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½ cup dried cranberries or dried cherries
¼ cup brandy*
4 medium sweet potatoes
²∕3 cup packed brown sugar
¼ cup Fleishmann’s original margarine
2 Tbsp water
¼ tsp ground cinnamon

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1.  Mix raisins and brandy in small bowl
2.  Let stand 60 minutes
3.  Drain raisins, and pour remaining brandy into a small saucepan
4.  Boil sweet potatoes until just tender, then peel and slice into ¼ inch slices
5.  Preheat oven to 350 degrees
6.  Layer sweet potatoes in 9x9x2 inch baking pan; top with raisins
7.  Mix brown sugar, margarine, water and cinnamon into the small saucepan with the brandy
8.  Heat to a boil
9.  Pour over sweet potatoes
10.  Bake in preheated 350 degree oven for 40 minutes, basting with pan juices occasionally

* Preparation Time: 60 Minutes
Cook Time: 40 Minutes
Total Time: 1.5 hours

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