From, "At Your Service...Southern Recipes, Places and Traditions," published in cooperation with your Daily InBox Newsletter.
INGREDIENTS:
TO PREPARE:
Rinse the sweet potatoes and place in a large Dutch oven. Cover with water. Bring to a boil over medium-high heat. Cook, covered, for 30 to 45 minutes or until tender but not soft; drain and cool. Peel the sweet potatoes and cut into serving-size pieces. Place in a buttered 2-1/2 quart or 9x13-inch glass baking dish. Combine the brown sugar, orange juice and butter in a saucepan. Cook over medium heat for 5 minutes or until clear. Pour over the sweet potatoes. Bake at 350 degrees for 30 minutes, basting with the sauce several times.
NOTE: This is a great make-ahead dish. It can be made one day ahead, covered, chilled, and reheated in the oven or microwave.
SERVES: 10 - 12
- 4 pounds sweet potatoes or yams
- 1 cup packed brown sugar
- 1/2 cup orange juice
- 1 Tablespoon butter
TO PREPARE:
Rinse the sweet potatoes and place in a large Dutch oven. Cover with water. Bring to a boil over medium-high heat. Cook, covered, for 30 to 45 minutes or until tender but not soft; drain and cool. Peel the sweet potatoes and cut into serving-size pieces. Place in a buttered 2-1/2 quart or 9x13-inch glass baking dish. Combine the brown sugar, orange juice and butter in a saucepan. Cook over medium heat for 5 minutes or until clear. Pour over the sweet potatoes. Bake at 350 degrees for 30 minutes, basting with the sauce several times.
NOTE: This is a great make-ahead dish. It can be made one day ahead, covered, chilled, and reheated in the oven or microwave.
SERVES: 10 - 12
