Mother Bolles's Sweet Potatoes

Ingredrients

3 18-ounce cans of sweet potatoes, drained
1 cup light brown sugar, packed
3 Tablespoons cornstarch
3/4 teaspoon salt
1 Tablespoon grated orange peel
1 1/2 cups orange juice
6 Tablespoons butter or margarine
1/2 cup dry sherry (e.g., Dry Sack--not cream sherry)
1/4 cup coarsely-chopped pecans
1/4 cup pecan halves

Procedure

*Pre-heat oven to 325 degrees.
*Arrange drained, sliced sweet potatoes in 1 1/2 - 2 quart shallow baking dish.
*In medium saucepan, combine brown sugar, cornstarch and salt.
*Stir in orange peel and orange juice.
*Bring to boiling, stirring constantly; do not let bottom burn.
*Reduce heat immediately and simmer for 3 minutes or until slightly thickened.
*Remove from heat.
*Stir in butter, sherry, and chopped pecans.
*Pour over the sweet potatoes in the baking dish.
*Artistically arrange pecan halves on top.
*Bake uncovered until bubbly, between 30-40 minutes.

Note: You can make this in advance (up to one day before) to the point of baking; cover; then refrigerate to bake later.