Preparation:
Preheat oven to 350øF. Boil sweet potatoes until barely tender, cool, peel and cut in chunks. Transfer to casserole. Melt butter in saucepan. Combine sugar and cornstarch, stir in orange juice and stir until smooth. Add to butter and cook over medium heat, stirring constantly until thickened. Pour over potatoes and bake about 45 minutes until most of the sauce is absorbed.
(May be made a day ahead and refrigerated before baking. Add 15 minutes to cooking time.) |
