Southern Punch

2  medium sweet potatoes
1/8 teaspoon salt
1 1/2 cups sugar
2 cups pineapple juice
1  can (12-ounce) frozen orange juice concentrate
1/4 cup freshly squeezed lemon juice
1 quart boiling water
1/4 teaspoon ground {mace}
1/2 teaspoon {nutmeg}, freshly ground
6  whole cloves
1/4 teaspoon cinnamon
1/4 cup ginger ale
 orange slices and strawberries
Wash the sweet potatoes and peel. Slice thinly and place in boiling water. Add salt and cook until very tender. In a food processor purée the sweet potato slices. Return the purée to the water. In a saucepan combine the sugar, fruit juices, and spices, and bring to a boil. Cook over medium heat for about 10 minutes. Remove the whole cloves. Add the juice mixture to the sweet potato purée. Refrigerate until chilled.

To serve, mix 1 part chilled sweet potato mixture to 3 parts ginger ale. Garnish with orange slices and whole strawberries.

Ease of Preparation: Easy

Preparation Time: 15-20 min
plus refrigeration to chill

Cook Time: 20 min

Servings: makes 1 1/2 gallons punch

Recipe By: Lyniece North Talmadge

From:  The Sweet Potato Cookbook
Used with permission of Cumberland House Publishing