Candied Yams

by Dorothea Malloy

Ingredients:
3-4 lbs yams or sweet potatoes
½ cup orange juice
½ cup pineapple juice
½ cup sugar
½ cup packed brown sugar
1/4 tsp ground ginger
1 tsp lemon juice
2 TB cornstarch
1 TB Benedictine
1 TB butter

Directions:
1.  Boil potatoes until just beginning to get tender, not soft, but easy to peel.
2.  Preheat oven to 350 degrees.  Peel potatoes and cut into 1 1/2 " slices.  Place slices in a single layer in a 13 x 9 inch pan. 
3.  Mix 1/4 cup of either juice with the cornstarch.  Heat remaining juices, sugars, and ginger on medium until bubbly and sugar is dissolved.  Add the cornstarch/juice mixture, Benedictine and butter and stir until butter melts. 
4.  Pour sauce over the potatoes and bake 30 minutes.  Turn and baste potatoes; bake 20-30 minutes more.