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Peel and cut the potatoes into shall chips. Put a layer of sweet potatoes in a saucepan, then sugar, bits of butter and a sprinkling of salt. Proceed until all potatoes are used up. Cover with water, put in a stick of cinnamon or one or two pieces of bruised ginger. Stew gently. When potatoes are cooked add a little sherry and thicken with a little corn flour. Posted by Stephen Ceideburg November 25 1990. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/cberg2.zip
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