Orange Glazed Sweet Potatoes

This is a recipe from my past. My Aunt Juanita gave this recipe to my Mom between 40-50 years ago. Losing my handwritten recipes was heartbreaking but I knew I had put the recipe in a school or church cookbook. My dear Aunt didn’t remember the recipe. I sure remembered it. You have two options, use sweet potatoes or yam patties. I used yam patties because that’s what my Mom always used. This old vintage recipe is a keeper.

Ingredients for Glaze:

2 big navel oranges, zest only

2 cups orange juice, I used pulp free

1/3 cup white granulated sugar

1/3 cup brown sugar, packed

3 Tablespoons butter, melted

1/4 teaspoon salt

2 Tablespoons corn starch

Combine all ingredients in a small saucepan and cook until thickened.

You may use raw sweet potatoes or frozen patties (if you buy or use frozen patties, thaw them before using in this recipe). It’s easy to find the patties at your grocery store during the holiday season. They freeze well too if you want to make this recipe for Easter.

Preheat oven to 350 degrees.

For raw sweet potatoes, cook in boiling water for 20 minutes or until tender. Cool, peel and slice. Place sliced in a baking pan that has been sprayed with nonstick cooking spray. Pour the glaze over the slices and bake for 30 minutes.

For prepared patties, place patties in baking dish. Pour the glaze over the patties, bake for 30 minutes.

Sweet Potato Soufflé

If you love sweet potatoes, you will love my recipe for Sweet Potato Soufflé. This can be made 2 days before you cook it. If you make it ahead, leave on countertop for 20 minutes before baking.

3 cups of mashed (drained if using can) sweet potatoes. (Bruce’s Cut Sweet Potatoes, one 40 once can, is recommended if using canned)
1 cup sugar (if canned sweet potatoes are used, reduce sugar by 1/2)
1/2 teaspoon salt
2 eggs
1/3 cup melted butter
1/2 cup milk
1 teaspoon vanilla

Preheat oven to 350 degrees. Mix all ingredients together and pour into an 8 x 8 *baking dish that you have sprayed with Pam.

Topping:
1 cup brown sugar
1/2 cup flour
1 cup pecans, chopped
1/4 cup melted butter

Mix and crumble on top of potatoes. Bake for 35 minutes.

*Double this recipe to make 9 x 13, triple will make 9 x 15.

This dish is fabulous leftover. I have made it both ways with canned and baked sweet potatoes. You CANNOT tell the difference. I have made this recipe for decades for my family. One of their favorites at Thanksgiving.

***Tip: This dish can be made a day or two ahead and refrigerated. Take it out of the refrigerator 20 minutes before you need to bake it. This can be a big time saver when trying to prepare a holiday meal.