2 lb. sweet potatoes (about 6 med. or 2 lg. cans)
2/3 c. brown sugar
1 tbsp. cornstarch
1 tsp. salt
1/2 tsp. grated orange peel
1 c. orange juice
2 tbsp. butter

Heat oven to 400 degrees. Arrange sweet potatoes in ungreased 1 1/2 quart casserole. In small saucepan, stir together sugar, cornstarch, salt, and orange peel. Slowly stir orange juice into sugar mixture. Add butter. Cook stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour hot orange mixture over sweet potatoes. Cover; bake 1 hour, basting occasionally. 4 to 6 servings.