INGREDIENTS
1,5kg potatoes.
½ cup sugar.
3 tablespoons seedless raisins.
2 teaspoons grated lemon rind.
2 cups lemon juice.
pinch of salt.
2 tablespoons maizena.
2 tablespoons butter.
3 tablespoons sherry.
4 tablespoons chopped pecan nuts.
METHOD
Preheat oven to 160°C.
Grease an ovenproof dish with butter.
In a pot on the stove boil the potatoes with their skins on, until just soft.
Peel the potatoes.
Cut the potatoes into slices.
Place the potato slices into the greased ovenproof dish.
In a saucepan on the stove bring the sugar, raisins, lemon rind, 1½ cups lemon juice and salt to the boil.
Mix the remaining ½ cup lemon juice with the maizena.
Add to the lemon mixture in the saucepan.
Mix until the mixture thickens and cook for a few minutes.
Add the butter and sherry.
Mix through.
Pour the mixture over the potatoes.
Bake for 30 minutes or until nice and soft.
Sprinkle with chopped pecan nuts.
