Inspired by the delicious aromas of Thanksgiving festivities, I have decided to share one of my all-time favorite recipes with the Caliber audience: Fresh Yams Baked in Orange Sauce! This is an amazing dish for Thanksgiving, but is in no way limited to this one day in November.

Check it out!

 

 

You will need:

About 4 pounds yams or sweet potatoes

1 ^1/4 cups sugar

2 tablespoons cornstarch

1 teaspoon salt

2 cups orange juice

4 tablespoons butter or margarine

1 ^1/2 teaspoons grated orange peel

1 orange, thinly sliced

 

Preparation:

Peel yams and cut into 1/2-inch-thick slices, discarding thin ends. Overlapping slices, arrange in rows in a shallow 3-quart casserole or baking dish; set aside.

 

In a small pan, combine sugar, cornstarch, and salt: stir in orange juice until well-blended. Bring to a boil over high heat and cook, stirring, until sauce thickens and becomes clear (about 1 minute).

 

Remove from heat, add butter and orange peel, and stir until butter is melted. Pour over yams.

 

Bake, covered, in a 400 degree oven for 45 minutes. Uncover and baste tops of yams thoroughly with sauce.

 

Continue baking, uncovered, basting with sauce several more times, for 15 more minutes or until yams are tender when pierced and tops are well glazed. Garnish with orange slices. Makes 12 to 14 servings.

 

Enjoy!

As borrowed from Sunset Cook Book of Favorite Recipes II.

 

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