Sweet Potatoes and Oranges

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Sweet Potatoes and Oranges

Cut larger orange slices in half to match them in size with sweet potato slices.
Servings 12


  • 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.

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