 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
|
My mother clipped this recipe out of the St. Louis Post Disptach in the mid-80's and it's been a Thanksgiving staple in our house ever since. It's a nice alternative to the traditional candied yams, which I find to be too sweet. Read more . The original recipe calls for walnuts, but, being allergic, I substitute pecans which are every bit as good. Ingredients:
8 medium sweet potatoes (unpeeled while boiling) |
1 cup firmly packed brown sugar |
2 tbsp cornstarch |
1/2 tsp salt |
zest of one orange |
2 cups orange juice |
1/3 cup cooking sherry |
6 tbsp butter |
1/2 cup coarsely chopped pecans or walnuts |
2 oranges, peeled and sliced |
Directions:
1. Put unpeeled potatoes in a large pot and cover with water
2. Bring water to a boil and cook at a simmer for 20 minutes or until the potatoes are not quite done
3. Let potatoes cool and then peel them and cut into 1/2 inch slices
4. Arrange slices in an overlapping fashion in a 9x13-inch baking dish
5. Preheat the oven to 350 degrees
6. Combine the brown sugar, cornstarch, salt, orange zest and OJ in a saucepan
7. Cook over medium heat, stirring frequently, until sauce begins to bubble and thicken
8. Remove sauce from the heat and stir in the sherry, butter and pecans/walnuts
9. Pour 3/4 of the sauce evenly over the sliced potatoes
10. Arrange the peeled orange slices over the sweet potatoes
11. Pour the remaining sauce over the oranges
12. Bake, uncovered, for 15-20 minutes
|
|