Honey-Baked Sweet Potato

Sweet potatoes have almost twice the recommended daily allowance of vitamin A, 42 percent of the recommendation for vitamin C, four times the RDA for beta carotene, and, when eaten with the skin, sweet potatoes have more fiber than oatmeal. This densely nutritious, good tasting delight, is something that is a good addition to any meal and certainly a gem for the Thanksgiving Day menu.

3 pounds sweet potatoes, 3 large
1/2 cup mild honey
1/4 cup freshly squeezed orange juice
1 tablespoon finely grated orange zest
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons cold butter cut into small pieces

1. Bring sweet potatoes and enough cold water to cover them to a boil. Reduce heat to low and cook, covered, until tender when pierced with a fork but not cooked through, about 20 to 25 minutes. Drain sweet potatoes in a colander. When cool enough to handle, peel and cut crosswise into _- inch-thick slices.
2. Meanwhile, preheat oven to 350 F. Coat a 9”x 13” baking dish with nonstick cooking spray. In a small bowl, stir together honey, orange juice, zest, salt and pepper.
3. Arrange a layer of sliced sweet potatoes in baking dish. Drizzle with one-third honey mixture and dot one-third of butter. Repeat process with two more layers.
4. Bake sweet potatoes about 1 hour, basting every 15 minutes with honey mixture. Serve hot.
Source: http://www.delish.com/recipefinder/honey-baked-sweet-potatoes