1/4 c. butter
2 tbsp. cornstarch
3/4 c. firmly packed brown sugar
1/2 tsp. salt
2 c. orange juice
2 (23 oz.) cans sweet potatoes, drained
1/4 c. chopped pecans

Melt butter in a saucepan. Blend cornstarch, brown sugar, and salt; mix with butter. Gradually add orange juice, stirring until thickened and clear. Put sweet potatoes into a 1 1/2 quart casserole. Pour sauce over sweet potatoes. Sprinkle with pecans. Bake, covered, at 350 degrees for 45 minutes, or until heated through. 8 servings.