Glazed Sweet Potatoes

22 lb 8 oz (20-No. 3 vac can) potatoes, sweet, canned
2 each (1 lb.) oranges, fresh, unpeeled, thinly sliced (optional)
2 cups (1 lb.) butter or margarine, melted
3 1/2 qt. (5 lb.) sugar, brown, packed
2 1/4 tbsp. (1 1/2 oz.) salt
1 cup (5 oz.) cornstarch
2 qt. reserved potato syrup or water

Reserve syrup from potatoes. Place potatoes in single layer in each greased pan. Garnish potatoes with orange slices. Pour an equal quantity of butter or margarine over potatoes in each pan.

Combine brown sugar, salt, cornstarch; mix together with 2 qt reserved syrup from potatoes or water; bring to a boil, and cook about 5 minutes. Pour over potatoes.

Preheat oven to 375� F. Bake 25 minutes; baste with syrup, continue baking 20 minutes.

NOTE: 1. 22 lb 8 oz cooked fresh sweet potatoes (31 lb fresh sweet potatoes), or drained, canned sweet potatoes (24-No. 3 squat can, syrup pack, or 19-No. 2 1/2 can, syrup pack) may be substituted for canned sweet potatoes in recipe. Top with marshmallows if desired.

2. If desired, potatoes may be prepared in 3 sheet pans (18 by 26-inches).

YIELD: 100 Portions