3 lbs. sweet potatoes, peeled
1/4 c. butter
1/4 c. brown sugar, packed
1 t. salt 1 t. orange zest
1/4 t. pepper
3 T. orange juice
1 T. vanilla extract
1/2 c. chopped pecans
Boil sweet potatoes in water until tender; drain. Cool slightly, then cut into 1/ 4-inch slices. Arrange slices in a greased 13″x9″ baking dish, overlapping slightly. In a small saucepan, melt butter over low heat. Add brown sugar, salt, orange zest, pepper, orange juice and vanilla, stirring until combined. Heat, but do not allow to boil; remove from heat and brush sauce evenly over potato slices. Broil 6 inches from heat until golden, about 6 to 7 minutes. Sprinkle with pecans. Serves 6.
My variation: boil the sweet potatoes then add the other ingredients after the potatoes are almost cooked. Pecans are optional.