| Yield | 12 |
|---|---|
| Recipes | Thanksgiving - Side Dishes |
| Yield | 12 |
|---|---|
| Recipes | Thanksgiving - Side Dishes |
Cut larger orange slices in half to match them in size with sweet potato slices.
6 medium yams or sweet potatoes (about 2-1/2 pounds)
2 oranges
3/4 cup packed brown sugar
3 Tbsp. margarine or butter
2 Tbsp. water
1/4 tsp. ground nutmeg
1/4 tsp. salt
2 Tbsp. chopped toasted pecans
Cook yams or sweet potatoes in enough water to cover for 25 to 35 minutes or till just tender. Drain. Peel and cut into 1-1/2-inch-thick slices.
Finely shred enough orange peel to make 1 teaspoon; set aside. Remove and discard remaining peel from oranges. Cut oranges into thin slices. Alternate sweet potato and orange slices in a 2-quart rectangular baking dish.
In a small saucepan, combine sugar, margarine or butter, water, nutmeg, and salt. Bring to boiling; boil gently, uncovered, for 3 minutes. Stir in shredded orange peel. Pour mixture over potato mixture.
Bake, uncovered, in a 325 F. oven for about 30 minutes or till glazed, spooning syrup over potatoes once.
Before serving, spoon any syrup in baking dish over potatoes. Sprinkle pecans over top.