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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 12 |
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Seconds are common once folks try these wonderfully satisfying sweet potatoes—they're smothered with a cinnamon-orange sauce and dotted with walnuts, writes Bonnie Baumgardner from her home in Sylva, North Carolina. Ingredients:
8 medium sweet potatoes (about 4 pounds) |
2/3 cup packed brown sugar |
4 teaspoons cornstarch |
1/2 teaspoon salt |
1/2 teaspoon ground cinnamon |
1 cup orange juice |
1/4 cup honey |
3 tablespoons butter |
2 tablespoons water |
2 tablespoons grated orange peel |
1/2 cup chopped walnuts |
Directions:
1. Place sweet potatoes in a Dutch oven and cover with water. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until tender. Drain. When potatoes are cool, peel and cut into 1/2-in. slices. Arrange in a greased shallow 3-qt. baking dish; set aside.
2. In a large saucepan, combine the brown sugar, cornstarch, salt and cinnamon. Stir in the orange juice, honey, butter, water and orange peel. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in walnuts.
3. Pour mixture over the potatoes. Bake, uncovered, at 350° for 25 minutes or until heated through. Yield: 12 servings.
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