Here's my recipe for sweet potatoes or yams, whatever your family calls them. I don't care for them, but I have served this at many Thanksgiving dinners through the years and have received many compliments on it so I hope it's a winner at your table as well! **Oh, and by the way....I love this idea I found on Pinterest, for baking and serving the sweet potatoes in hollowed out orange halves ~ would be so beautiful on a serving dish.
Holiday Sweet Potatoes
3 lg. sweet potatoes or yams
1 (20 oz.) can pineapple chunks
1 sm. orange, sliced
1/2 medium sized lemon, sliced
1 C packed brown sugar
1/2 C raisins
4 Tbsp. butter
1/2 tsp. cinnamon
1/2 tsp. ground nutmeg
1/2 tsp. ground allspice
1 (11 oz.) can mandarin oranges, drained
1/2 C pecans, chopped
1/2 C miniature marshmallows
In large saucepan, boil the sweet potatoes. Drain; cool slightly before peeling and cutting into 1/2 inch thick slices. Meanwhile, drain and discard all but 1/2 cup juice from pineapple. In another saucepan heat remaining ingredients to boiling. Reduce heat to low; simmer until mixture thickens slightly, about 10 minutes. Discard orange and lemon slices. Preheat oven to 350 degrees. Grease a 13 x 9 x 2 inch baking dish and arrange sweet potato slices. Pour spice sauce over all; top with marshmallows. Bake 20-25 minutes until marshmallows are melted and turn golden brown and mixcture is hot and bubbly.
Makes 10 servings.
