Maple Cranberry Sweet Potatoes

6 medium Sweet Potatoes, cut into chunks
Pinch of Salt
Boil sweet potatoes in salt water till tender. Place in greased 9x13 pan.

1 cup Maple Syrup
1 1/2 cups whole uncooked Cranberries
3 T Butter
On low heat, bring syrup to a boil reduce, stir in cranberries and butter cook about 5 minutes.
Pour mixture over sweet potatoes. Bake 400 degrees for 20 minutes.
Topped with chopped Walnuts if desired.

Puget Sound Clam Chowder

1/4 lb diced salt pork
1/4 lb. diced bacon
2 1/2 cups diced raw potatoes
1 cup diced onion
1 cup diced carrots
1/2 cup diced celery
1/2 clove chopped garlic
Small Bay Leaf
1/4 tsp. rosemary (crushed)
1/4 tsp basil (crushed)
1 1/2 tsp thyme
3 peppercorns
1 1/2 tsp salt
1 quart chopped clams
1 quart clam liquor and water,
1 tbl Worcestershire Sauce
1 quart rich milk or cream


Brown bacon and pork until crisp. Carefully fry onions until delicately browned. Add vegetables and garlic, cover and simmer for 10 minutes. Add seasonings. Add liquor and water, clams. Cook gently until vegetables are done. Add 1 qt rich milk or cream.


This recipe is from The Light on the Island Tales of a Lighthouse Keeper's family in the San Juan Islands by Helene Glidden