Orange You Glad We Have Yams?

"Knock-Knock!" "Who's there?" "Orange" "Orange who?" "Orange you glad we have yams for dinner?"  Sorry folks, for being so corny, but I just couldn't resist. It's Autumn and we are rapidly closing in on Thanksgiving. The sun is golden on the russet and green leaves flickering on trees outside of my house. Acorns from the Oaks pelt the ground all hours of the day and into the night. In fact, I keep getting up to answer the door--but it's just an acorn knocking! I am making plans for a bunch of new recipes--but we always have two or three dishes every year. This is one of them. I have altered the original recipe to use Palm Sugar instead of regular sugars to lower the glycemic level. But regular brown sugar is wonderful! Serves 8

Ingredients:

6 med. sweet potatoes or yams, or 3 huge ones (I like the red kind best)
1 C orange juice (fresh-sqoozed is best)
grated rind of one orange
1 T cornstarch or arrowroot
3 T butter
2/3 C brown sugar or Palm sugar 
pinch of salt

Cook potatoes or yams in jackets until half-done--about 15 minutes. Remove and let cool. Combine remaining ingredients in saucepan and cook, stirring, until thickened. Skin potatoes and slice in half-inch wide pieces crosswise of lengthwise--depending on the potato's size. Lay slices in a 2 qt. baking dish that has been buttered. Pour sauce overall, cover with foil and bake at 350 degrees 45 to 60 minutes. These can sit in the oven to keep warm or be refrigerated after cooling to heat up the next day.