6 or 7 med. sweet potatoes (about 3 lbs.) OR 2 (1 lb. 13 oz.) cans, drained
1 (12 oz.) can frozen orange juice, thawed and undiluted
1/2 tsp. lemon juice
1 tsp. cinnamon, or to taste

Cover sweet potatoes in water and cook until fork tender. Drain. Cool and peel. (If using canned sweet potatoes, drain). Cut up sweet potatoes and process, bit by bit, in a blender or food processor with enough thawed orange juice to make a mixture about the same consistency of soft mashed potatoes. Stir in lemon juice and spices. If the mixture seems too tangy, add a small amount of sugar to balance the flavor. Pour the mixture into a greased 2 quart casserole. At this point the dish can be refrigerated.

To serve, heat in the microwave oven for about 20 minutes or in a conventional oven about 45 to 60 minutes or until hot and bubbly. Garnish with a slice or orange twisted in half and several sprigs of parsley.