2 med. sweet potatoes
2 qts. boiling water
1/4 tsp. salt

Cook potatoes until soft, then puree. 12 oz. can frozen orange juice (concentrate) 1/4 c. lemon juice 1 1/2 c. sugar

Combine sugar and juices and cook 10 minutes.

Add: 1/4 tsp. nutmeg 1/4 tsp. mace 2 pinches ginger

Bring to boil again and add puree. Stir until well mixed. Refrigerate. (Keeps in refrigerator for a month.) To serve, mix 1 part puree mixture to 3 parts ginger ale, Sprite, or 7-Up. Delicious with vanilla ice cream floated in punch bowl. Serves 20.