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Sweet Potato Delight

southern.chef's picture
Ingredients
  Sweet potatoes 8 Medium
  Oranges 3
  Butter/Margarine 5 Tablespoon, melted
  Firmly packed brown sugar 3⁄4 Cup (12 tbs)
  Cornstarch 3 Tablespoon
  Salt 1⁄2 Teaspoon
  Orange juice 2 Cup (32 tbs)
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

Place sweet potatoes in a Dutch oven, cover with water.
Bring to a boil over medium heat, cover, reduce heat, and simmer 10 to 12 minutes or until fork tender.
Drain potatoes and let cool.
Peel potatoes, and cut into 1/2-inch slices, set aside.
Grate 2 tablespoons rind from oranges, set rind aside.
Peel oranges, and cut into 1/2-inch slices.
Layer half each of sweet potato slices and orange slices in a lightly greased 13- x 9- x 2-inch baking dish.
Repeat layers.
Combine butter, brown sugar, cornstarch, and salt in a heavy saucepan, blend well.
Gradually add orange juice, cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
Stir in orange rind, pour over sweet potatoes and oranges.
Sprinkle with pecans.
Bake at 350° for 30 minutes.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Servings: 
10

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