6 med. sweet potatoes 1 tbsp. cornstarch 1 c. orange juice, divided 3 tbsp. melted butter 2 tbsp. grated orange rind 1/3 c. firmly packed brown sugar 1/3 c. white sugar Salt Yellow food coloring, if desired Boil sweet potatoes in skins. Peel, quarter and arrange in casserole dish. Stir 1/2 cup orange juice into cornstarch stirring until smooth. Heat rest of orange juice, butter, orange rind and sugar, stirring until sugar dissolves. Pour in cornstarch, stirring until thickened. Add a pinch of salt and food coloring. Pour over sweet potatoes. ORANGE-SWEET POTATO CUPS 4 oranges 2 1/2 c. mashed sweet potato 2 tbsp. margarine 1/4 tsp. salt 1/4 c. sherry (cream sherry) Scoop out orange halves - reserve juice. Mash potatoes - add margarine, orange juice and salt. Beat until fluffy and add sherry. Spoon mixture into orange cups, sprinkle with brown sugar. Bake at 350 degrees until lightly glazed. Serves 4.
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