Total Time
Prep 5 mins
Cook 35 mins

Sweet potatoes or yams, you can use either one -- I just happen to like yams. This recipe is from the 1967 Better Homes and Gardens 'so good with FRUIT' cookbook.

Ingredients Nutrition


  1. Preheat oven to 350 degrees F.
  2. Arrange yams in shallow baking dish, & sprinkle lightly with dash of salt.
  3. In saucepan, mix sugar, cornstarch & 1/4 teaspoon salt.
  4. Blend in juice, then add raisins.
  5. Oveer high heat, stir & bring to boil.
  6. Add remaining ingredients, then blend well & pour over yams.
  7. Bake, uncovered, for 25-30 minutes, or until well glazed.
Most Helpful

5 5

Yummy! I made this as directed except that I had to use chopped pecans instead of walnuts because that's what I had on hand. We really enjoyed the nice orange flavor and especially the little bits of zest. Simple and good - thanks Sydney Mike. Made for Tic-Tac-Toe.

5 5

Outstanding flavor! This would be wonderful on your Thanksgiving table. I did the opposite of what cookiedog did. I used the 16 oz can of yams and cut the sauce in half. It made plenty to cover the dish. I still had some golden raisins from another of Syd's recipes. This has a nice little crunch to it with the addition of the walnuts. Great recipe. Thanks for posting.

5 5

When I was making these last night, I had a *bit* of a mishap because I wandered away from the pan of sauce on the stove and forgot to turn off the heat do to a phonecall. To make a long story short... I ended up with a sort of taffy candy lol. Since it was still hot and slightly plyable... I poured it over the yams and baked it covered, hopeing it would unthicken a bit. My dish wasnt very pretty, but it was saved and quite tastey. I had to skip the walnuts because my dad cant eat seeds or nuts and the sherry because I didnt have any, I replaced it with two tbsp of the yam's juice. I used valencia orange juice and was very happy with the results. I will be making yams this way again