Recipe by PaulaG
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.
Top Review by HeatherFeather
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.
- 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
Directions See How It's Made
- 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.