Thanksgiving is even closer this week than it was last week, so we'll offer more recipes that will help you plan your big meal. This one comes highly recommended and is from Taste of Home magazine.
2 pounds sweet potatoes, peeled and cubed
2/3 cup sugar
Premium content for only $0.99
For the most comprehensive local coverage, subscribe today.
4 1/2 teaspoons cornstarch
1 teaspoon salt
1 cup orange juice
2 tablespoons butter
1/2 teaspoon grated orange peel
1/4 cup chopped walnuts
Place the sweet potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until tender. Meanwhile, in a small saucepan, combine the sugar, cornstarch and salt.
Gradually stir in orange juice. Bring to a boil; cook and stir for 2 minutes or until thickened. Add butter and orange peel; stir until butter is melted.
Drain sweet potatoes; place in a serving dish. Add orange juice mixture and gently stir to coat. Sprinkle with walnuts. Yield: 6 servings.