Lightly Glazed Sweet Potatoes or Yams
by
Karen Bell
Parboil for 4 minutes 2 large sweet potatoes/yams (two large sweet potatoes served eight people nicely).
Parboil just long enough to make them easy to peel.
Cool, then peel and cut into approximately ½ inch slices.
Butter the bottom of a shallow baking dish.
Arrange sweet potato or yam slices in single layer in baking dish.
Pour about 2 cups of orange juice over the slices (just enough to cover them).
Let sit for a few hours (overnight is fine) in the refrigerator.
Remove from fridge, pour off almost all of the orange juice but leave a little in the bottom to provide moisture during baking.
Sprinkle 2/3 cup of dark brown sugar over the top of the slices.
Add 1 teaspoon sized chunk of butter to the top of each slice.
Bake in 425 degeee oven 35-40 minutes. Stick fork in to make sure they’re done. Don’t let them get mushy.
Remove from oven and smooth glaze evenly over all and serve.
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