AuthorRetroRuth
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From Newspaper clipping

Tested Recipe!

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 6 medium sweet potatoes or yamsAbout 2 3/4 pounds
 Boiling water
 2 orangesPeeled and thinly sliced
 ¼ cup brown sugarfirmly packed
 1 ½ tsp cornstarch
 ¼ tsp salt
 ¼ tsp pumpkin pie spice
 1 cup orange juice
 2 tbsp butter or margarine

1

Wash potatoes; place in large saucepan. Cover with boiling water; bring back to boiling. Reduce heat; simmer, covered, 30 minutes, or until tender. Drain; let cool. Peel.

2

Preheat oven to 350°F.

3

Cut potatoes into ¼ inch thick slices. In 1½ quart shallow baking dish, layer potato slices alternately with orange slices.

4

In a small saucepan, combine brown sugar, cornstarch, salt, and spice. Gradually stir in orange juice; add butter. Bring to boiling over medium heat, stirring constantly. Boil gently 2 minutes. Pour over sweet potato and orange slices.

5

Bake, uncovered, 45 minutes or until hot and bubbly.
Yield: 6 servings

Ingredients

 6 medium sweet potatoes or yamsAbout 2 3/4 pounds
 Boiling water
 2 orangesPeeled and thinly sliced
 ¼ cup brown sugarfirmly packed
 1 ½ tsp cornstarch
 ¼ tsp salt
 ¼ tsp pumpkin pie spice
 1 cup orange juice
 2 tbsp butter or margarine

Directions

1

Wash potatoes; place in large saucepan. Cover with boiling water; bring back to boiling. Reduce heat; simmer, covered, 30 minutes, or until tender. Drain; let cool. Peel.

2

Preheat oven to 350°F.

3

Cut potatoes into ¼ inch thick slices. In 1½ quart shallow baking dish, layer potato slices alternately with orange slices.

4

In a small saucepan, combine brown sugar, cornstarch, salt, and spice. Gradually stir in orange juice; add butter. Bring to boiling over medium heat, stirring constantly. Boil gently 2 minutes. Pour over sweet potato and orange slices.

5

Bake, uncovered, 45 minutes or until hot and bubbly.
Yield: 6 servings

Sweet Potato Scallop

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