6 cups water
2 pounds sweet potatoes (about 6 medium)^*
1 orange, thinly sliced
1/4 cup butter or margarine
1/2 cup packed brown sugar
1/4 teaspoon salt
3 tablespoons orange-flavored liqueur or rum

Heat water to boiling; add potatoes. Heat to boiling; reduce heat. Cover and simmer until tender, 30 to 35 minutes. Drain; slip off skins. Cut potatoes lengthwise in half.

Cut fruit from orange slices, leaving orange peel rings intact. Heat butter until melted. Stir in brown sugar and salt. Cook, Stirring constantly, until smooth and bubbly. Add sweet potatoes, orange peel rings and orange slices; cook and stir gently until gazed and hot.

Transfer sweet potato mixture to chafing dish or skillet. heat liqueur in small skillet and saucepan just until warm. Ignite and pour on potatoes. 4 servings.

^*1 can (17 ounces) vacuum-pack sweet potatoes can be substituted for the fresh sweet potatoes. Add with orange peel rings.

Citrus Carrots: Substitute 2 cans (16 ounces each) whole carrots, drained, for the sweet potatoes.

© 1975 by General Mills, Inc. All rights reserved. Printed in U.S.A.