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Cook yams (or sweet potatoes) in enough water to cover for 25 to 35 minutes or just until tender. Drain. Peel and cut into 1 1/2-inch-thick slices.
Finely shred 1 teaspoon orange peel; set aside. Remove and discard remaining peel from oranges. Cut oranges into thin slices. Alternate sweet potato and orange slices in a 2-quart rectangular baking dish.
Combine sugar, margarine or butter, water, nutmeg and salt in a small saucepan. Bring to boiling; boil gently, uncovered, for 3 minutes. Stir in shredded orange peel. Pour mixture over potatoes and orange slices in baking dish.
Bake, uncovered, in a 325°F oven about 30 minutes or until glazed, spooning syrup over potatoes and oranges once. Before serving, spoon any syrup in baking dish over potatoes and oranges. Sprinkle chopped toasted pecans over potatoes and oranges in serving dish.