HOLIDAY SWEET POTATO CASSEROLE

SERVES 6-8

5-6                    sweet potatoes  (large, all the same size)

1/3 C                    salt

(2x) 1/4 C              sugar

(2x) 3 TBSP          flour

(2x) 3/4 C             brown sugar

1 stick                  butter

(2x) 1/2 C              pecans

(2x) 1/2 tsp.           salt     

1/3 C                    orange juice

                           Zest of the orange

1 tsp.                    vanilla

         

DIRECTIONS:

This is best cooked in a 3”+ deep Pyrex baking dish (9x9 if you can find one)… spritzed with PAM

Early in the day (or the day before), boil the WHOLE, unpeeled potatoes with 1/3 C salt – water to cover.  Check after 20-25 minutes with a cooking fork…DO NOT OVERCOOK (the fork should go about 1/3 of the way in with a little pressure)…. Place them in a colander and let them drain/cool completely.

About 1:30 before serving time, preheat oven to 350°

Peel potatoes and slice about 1/2”-3/4” thick… place one layer bottom of dish.  Sprinkler with: sugar, flour, brown sugar, light salt, half the butter (pats) and a sprinkling of pecans

Repeat above with second layer of potatoes.  Cover and set aside until time to cook.  

Just before cooking, combine 1/3 C orange juice and 1 tsp. vanilla and sprinkle over casserole.  Top with orange zest.

Bake uncovered 45-50 minutes.  Let stand 15 minutes before serving.