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Big Joe’s “Too Sweet” Potatoes

Photo by Gary Gellman – Gellman Images

These sweet potatoes are one of my favorites that I love to prepare for Thanksgiving. They also work great for serving as a side dish to pork, chicken and steak. Serves 10 – 12


¼ cup – frozen orange juice concentrate, still frozen

½ cup – maple syrup

¼ cup – molasses

1 ½ sticks of butter

1 tsp – cinnamon

1 tsp – pumpkin spice

1 dash – vanilla extract

1 cup – brown sugar

10-12 sweet potatoes (yams), peeled, halved, and then cut into 8’s.

How to put it together:

Preheat oven to 350 degrees.

In a medium sauce pan, heat all ingredients except the potatoes. Bring to a slow boil, constantly stirring. Place sliced potatoes in a well greased baking dish. Pour the mixture generously over the potatoes, covering them. Place the dish covered with foil into the heated oven at 350 degrees for 1 hour.

Remove from oven and baste the potatoes again with the mixture in the bottom of the baking dish. Cover the dish with foil and cook for 1 more hour. Remove from the oven and baste the potatoes with the mixture again. Increase oven temperature to 425 and cook for another 30 minutes uncovered.

Remove from the oven to cool for 10 minutes. Serve hot and enjoy!

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