A more sophisticated sweet potato dish for Thanksgiving.  Also good with a pork roast.  And you can make it the day before!

Ingredients:

• 8 medium sweet potatoes (or yams) cooked whole, peeled
• 2 oranges, peeled and thinly sliced
• 2 Tab cornstarch
• 1/4 c butter
• 1 c brown sugar
• 1/2 tsp salt
• 2 Tab orange peel, grated
• 2 c orange juice
• 1/2 c pecan halves

Directions:

1. Peel and slice sweet potatoes crosswise into 1 inch slices.
2. Arrange slices and orange slices in alternate layers in a 1 1/2 quart casserole.
3. Combine cornstarch, sugar, and salt.
4. Add orange peel and butter.
5. Pour in orange juice and cook over low heat, stirring constantly, until the sauce is smooth and thickened.
6. Pour sauce over the potato/orange layers.
7. Top with pecan halves.
8. Bake 350° for 30 minutes, or until heated through and glazed.

Serves: 8

Source: Sunset