INGREDIENTS

INSTRUCTIONS

Select medium-sized sweet potatoes & cook in boiling salted water
until almost tender. Peel & slice. Put a layer of potatoes in a
greased baking dish, sprinkle generously with sugar & dot with bits  of
butter. Add another layer of potatoes & repeat until baking dish  is
filled. Squeeze the juice & pulp from several oranges. Discard  seeds.
Pour over the potatoes. There should be enough orange juice to  come
almost to the top. Sprinkle buttered bread crumbs over top &  bake in a
moderate oven (350) until potatoes have absorbed most of  the orange
juice & the top is lightly browned. Serve with roast pork  or baked
ham.  MRS HARRY L. (THELMA) BOOZ  From the <The Bliss of Cooking
Returns>, Fort Bliss Officers Wives  Club, Ft. Bliss, TX.  Downloaded
from Glen's MM Recipe Archive,  http://www.erols.com/hosey.

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Nutrition (calculated from recipe ingredients)
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Calories: 137
Calories From Fat: 135
Total Fat: 15.3g
Cholesterol: 40.7mg
Sodium: 2.1mg
Potassium: 4.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: <1g
Protein: <1g