2/3 c. packed brown sugar
8 tsp. cornstarch
1/2 tsp. salt
1 1/2 c. orange juice
1 1/2 c. orange marmalade
4 tbsp. butter
4 lbs. sweet potatoes or yams, cooked, peeled & cut cross wise, in thick pieces
1/2 c. chopped pecans

In a saucepan, combine brown sugar, cornstarch and salt. Stir in orange juice and marmalade. (Cook until thickened and bubbly.) Remove from heat and stir in butter.

Dip the thick pieces of cooked yams or sweet potatoes into the marmalade and orange juice mixture (a few pieces at a time) and allow them to get soaked completely in the mixture, then arrange them in a shallow greased baking dish and pour the remainder of the orange juice/marmalade sauce mixture over them and sprinkle the top with chopped pecans.

Put into about a 350 degree oven for just a few minutes until the casserole is heated through. Once you candy sweet potatoes this way, you will never use another recipe again.