Friday, November 27, 2009

Joy Philbin's Sweet Potato and Fresh Orange Casserole


4 Large Sweet Potatoes
2 Oranges
1 Stick of Butter
1 Cup of Light Brown Sugar
½ Cup of Chopped Pecans
1 Tbsp. of Cornstarch
1 Cup of Orange Juice
3 Tbsp. of Maple Syrup
1/8 Tsp. Cloves

Cover potatoes in water and boil until tender, approximately 25-30 minutes. Remove the potatoes and peel while still warm. Cut into ¼" slices and set aside. Peel, then slice the oranges into ¼" slices. Mix gently with potatoes.Coat a 9x13 casserole dish with cooking spray and add the potato/orange mixture.Meanwhile, melt butter in a saucepan over medium heat. Add brown sugar and pecans. Simmer 3 minutes. Pour sugar/pecan mixture over the top of the potato/orange mixture.In a saucepan, mix the orange juice, cornstarch, maple syrup and cloves. Cook and stir until thick. Pour over potatoes and bake at 375° for 15 minutes. (Serves 4-6 as a side dish)

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