Hattie's Recipe Box

A side dish made of sweet potatoes has been a traditional Thanksgiving food served for centuries.

Here is a recipe for one that has become a tradition in my family. It is simple to make and very yummy, with a mild orange flavor.

I prefer it to those with a crumbled topping of brown sugar, butter and pecans-you know the ones I mean, that are so sweet they taste like a dessert.

I hope you like it.

Orange Sweet Potatoes

Supplies:

Large pot or Dutch oven

Medium-sized saucepan (preferably nonstick)

Large spatula or wooden spoon

Colander

Potato masher or electric mixer

1-cup liquid measure

Measuring spoons

1-cup dry measure

Grater or microplane

Large casserole dish

Ingredients:

5-6 large sweet potatoes, peeled and cubed

1 ¼ c. orange juice (reconstituted from frozen)

1 ½ c. brown sugar

2 T. cornstarch

¼ t. salt

1/8 t. cinnamon

1 t. orange peel, finely grated

2 T. butter or margarine

Cooking spray

Directions:

Preheat oven to 350 degrees.

Place sweet potatoes in a large pot or Dutch oven. Cover completely with water. Bring to a boil over high heat. Reduce to a simmer and cook till tender about 25 minutes.

When done, pour in colander to drain. Return to pot and add butter. Mash with potato masher or electric mixer.

While potatoes are cooking, place orange juice, brown sugar, cornstarch, salt, cinnamon and orange peel into a medium-sized saucepan. Stir to combine. Bring to a boil over medium-high heat. Boil for two minutes, remove from heat and set aside.

Pour mixture over mashed sweet potatoes, stirring to thoroughly combine. Place into a large casserole dish coated with cooking spray.

Cook for 30 minutes in a preheated 350-degree oven.

Note: You can make this dish a day or two ahead and store it in the refrigerator. Remove it from refrigerator 30 minutes or so before heating in oven.

You also can heat this dish in a microwave. Cover and heat for eight to 10 minutes. Test the center to see if it is hot before serving.

This dish freezes well, too.