Citrus Candied Sweet Potatoes

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.

• Ready In: 1 hr 10 mins
• Serves: 8

Ingredients

• 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

1. Preheat oven to 350°F.
2. 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.
3. 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.
4. If using canned potatoes drain the potatoes and arrange in 2-quart casserole that has been prepared as indicated above.
5. In a medium bowl, combine sugar and cornstarch; add orange juice, lemon juice, butter, vanilla and orange zest.
6. Pour over potatoes and bake 50 to 60 minutes, basting occasionally with the sauce.
7. These potatoes can be prepared ahead, refrigerated and baked the next day.