Prep 10 mins
Cook 1 hr
This was printed in Favorite Recipes by Borden in 1987. I have been using this recipe every year at Thanksgiving and Christmas since then with a couple of twists. I am updating this recipe based upon CountryLady's review. I made this recipe using fresh sweet potatoes and it is so much better. I am leaving the canned as an option. Both ways are good.
- 4 medium sweet potatoes or 2 (16 ounce) cans sweet potatoes
- 1 1⁄4 cups light brown sugar, firmly packed
- 2 tablespoons cornstarch
- 3⁄4 cup orange juice
- 1⁄4 cup lemon juice
- 2 tablespoons butter
- 1 teaspoon vanilla
- 1 tablespoon orange zest, finely grated
- Preheat oven to 350°F.
- If using fresh sweet potatoes, slice in 1 1/4 inch slices, place in saucepan, cover with water and cook for 15 minutes or until tender when pierced with a fork.
- Drain the potatoes and when cool enough to handle, remove the peel and place in a 2-quart casserole dish that has been lighly oiled or sprayed with non-stick cooking spray.
- If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
- In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
- Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
- These potatoes can be prepared ahead, refrigerated and baked the next day.
I used the freshly cooked sweet potatoes option. The potatoes came out very soft and looked nice as they came out of the oven, with a lovely scent. The orange flavor, for us, was very pronounced and seemed too overwhelm the dish, even though we love orange. This is also very sweet, I would reduce the sugar and the orange flavors a bit next time.
Now was this dessert or a side? Oh who care either way it was great! LOL This was very good. I did use fresh sweet potato not canned. I went to get the OJ out of the fridge and it was gone so the citrus juice and zest was from fresh lime. Use a lot less juice. And skipped the cornstarch. I also topped it with chopped crystallized ginger. As you see in the picture it glazed over very nicely. Thanks Paula for posting this delish recipe. Sooo very good.
This was outstanding! I was looking for a recipe similiar to my mother-in-laws' candied yams and this is it. I also like that this isn't drowning in sugar, butter and marshmallows. I did make a few changes: I omitted the vanilla and used lemon zest instead of orange. I love the tang of lemon and used a vegetable peeler and put 4 strips of zest when I put it in the oven. Thanks for a fantastic recipe.