Sweet Potatoes A Lorange
From 444garnet 14 years ago
- 20 minutes to make
- Serves 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. See less
Ingredients
- 8 medium sweet potatoes (unpeeled while boiling) shopping list
- 1 cup firmly packed brown sugar shopping list
- 2 tbsp cornstarch shopping list
- ½ tsp salt shopping list
- Zest of one orange shopping list
- 2 cups orange juice shopping list
- 1/3 cup cooking sherry shopping list
- 6 tbsp butter shopping list
- ½ cup coarsely chopped pecans or walnuts shopping list
- 2 oranges, peeled and sliced shopping list
How to make it
- Put unpeeled potatoes in a large pot and cover with water
- Bring water to a boil and cook at a simmer for 20 minutes or until the potatoes are not quite done
- Let potatoes cool and then peel them and cut into ½ inch slices
- Arrange slices in an overlapping fashion in a 9x13-inch baking dish
- Preheat the oven to 350 degrees
- Combine the brown sugar, cornstarch, salt, orange zest and OJ in a saucepan
- Cook over medium heat, stirring frequently, until sauce begins to bubble and thicken
- Remove sauce from the heat and stir in the sherry, butter and pecans/walnuts
- Pour ¾ of the sauce evenly over the sliced potatoes
- Arrange the peeled orange slices over the sweet potatoes
- Pour the remaining sauce over the oranges
- Bake, uncovered, for 15-20 minutes
People Who Like This Dish 1
- cookingforfun Marblehead, MA
- momo_55grandma Mountianview, AR
- 444garnet St Louis, MO
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Reviewed by 2 people-
awsome recipe luv this one thanks bunches high5
momo_55grandma
in Mountianview loved it
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" It was excellent "