4 sweet potatoes
1/4 cup granulated sugar
1/4 cup dark brown sugar
2 tablespoons butter
1/4 cup water or orange juice

Preheat oven to 375°F.

Wash potatoes, do not peel. Place in a saucepan with enough water to cover. Bring to a boil; reduce heat to medium and cover. Simmer potatoes until fork tender (about 30 minutes). Drain and set aside to cool.

Peel and cut into 1/2-inch slices. Butter an eight inch square pan and arrange sweet potatoes evenly in pan; sprinkle with white, then dark brown sugar. Cut pats of the butter and place around the potatoes. Pour 1/4 cup water or orange juice over the top.

Bake the sweet potatoes for 15 minutes, then cover tightly with foil and bake for another 15 minutes, or until sugar is syrupy. Baste and turn occasionally to keep tops from drying out. Sometimes we use frozen orange juice concentrate instead of the water or orange juice; a few drops of molasses and a light sprinkle of freshly grated ginger is a nice variation.

We cook this in a disposable loaf pan - it helps with clean-up and after holiday storage of leftovers.

Submitted by: CM