Instructions: Cover sweet potatoes with water in a 3-quart saucepan and bring to a boil; reduce heat, and cook about 25 minutes or till tender. Drain. When cool enough to handle, slice into 1/2 inch thick slices. Set aside.

In a medium saucepan over medium heat, combine onions, cream, and ginger.

Reduce heat; simmer 4 to 5 minutes. Stir in corn syrup, brown sugar, raisins, Worcestershire sauce, salt, pepper and dry mustard. Heat thoroughly, until thickened.

In a 2-quart casserole, arrange sliced potatoes. Pour sauce over potatoes.

Bake for 15 to 20 minutes. Serve hot. Serve 8

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