4 lbs. sweet potatoes
3/4 c. sugar
2 tbsp. cornstarch
1 tsp. salt
2 c. orange juice
4 tbsp. butter
1 orange, thinly sliced

Peel sweet potatoes, cut 1/2 inch thick slices, discard thin ends. Overlapping slices, arrange in rows in a shallow 3 quart baking dish. In small pan, mix sugar, cornstarch and salt, stir in orange juice until well blended. Bring to a boil over high heat, turn down heat, cook and stir until sauce thickens and becomes clear (approximately 1 minute). Remove from heat and add butter, stir until melted. Pour over sweet potatoes. Bake covered at 400 degrees for 45 minutes. Uncover, baste and bake uncovered another 15 minutes.