Recipe by Cindy Callentine
"The orange juice makes this a tasty dish. Even people who are not fond of sweet potatoes like this one. Give it a try!"
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light corn syrup
packed brown sugar
orange slices, halved
I thought the directions were a little confusing: 'Add sweet potatoes, boiling water, and salt to a large saucepan' should read 'Add sweet potatoes and salt to boiling water.'
My family does not like SWEET sweet potatoes, so I omitted the corn syrup in step 2, and used the juice of a whole orange instead. In step 3, I drained the potatoes after cooking, without saving any liquid, since I did not need it.
I prepared the potatoes ahead of time and put them into a casserole with the orange juice sauce and pieces of oranges. I also added 1/2 c. chopped pecans. I covered the dish and heated the dish in the oven (350) for about 1/2 hour instead of finishing on the stove-top.
Since we had the oven going anyway, we baked the sweet potato s for an hour, then peeled and cut them into a skillet, and followed the recipe, substituting honey for the corn syrup. The orange flavor is pronounced,but this was a nice way to have sweet potatos.
* Percent Daily Values are based on a 2,000 calorie diet.
Orange Glazed Sweet Potatoes
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 355
** Calories from Fat: 53
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