| Glazed Sweet Potatoes |
Recipe Type: Side Dish
- 1/2 Tablespoon California Navel Orange Zest
- 1 Tablespoon Tropicana Premium Orange Juice
- 3/4 Cup Corn Syrup
- 1/4 Cup Light Brown Sugar, Packed
- 6 Southern Sweet Potatoes, Pared and Halved
- 3/4 Cup Boiling Water
- 1 Teaspoon Salt
- 3 Tablespoons Butter
- 4 California Navel Orange Slices, Halved
- In a bowl, combine orange zest, juice, corn syrup and brown sugar. Set to the side.
- In a large saucepan, add salt to boiling water. Put the potatoes into the saucepan.
- Lower down to a simmer. Cover and let cook for about 15 minutes, or until tender.
- Drain the pan of its liquid, leaving 1/4 Cup in the skillet.
- Take the orange juice mixture and pour over the sweet potatoes. Add orange slices.
- Over low heat, cook uncovered until glazed (approx 15 minutes). Baste frequently and turn once while cooking.
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