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.
