8 med. size sweet potatoes (about 4 1/2 lb.) (I use yams)
3 oranges
1/4 c. plus 1 tbsp. butter, melted
3/4 c. firmly packed brown sugar
3 tbsp. corn starch
2 c. orange juice
1/2 c. chopped pecans (optional)

Place sweet potatoes in a Dutch oven; cover with water. Bring to a boil over medium heat; cover, reduce heat, and simmer 10 to 12 minutes or until potatoes are fork-tender. Drain and let cool. Peel sweet potatoes, and cut into 1/2 inch slices; set aside.

Grate 2 tablespoons rind from oranges; set rind aside. Peel oranges and cut into 1/2 inch slices. Layer half each of sweet potato slices and orange slices into a lightly greased 13 x 9 x 2 inch baking dish. Repeat layers.

Combine butter, brown sugar, cornstarch and salt in a heavy saucepan; blend well. Gradually add orange juice; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in orange rind; pour over sweet potatoes and oranges.

Sprinkle with chopped pecans. Bake at 350 degrees for 30 minutes. (Can be prepared in advance and frozen and heated prior to serving.)