22 pounds 8 ounces (20 No. 3 cans) sweet potatoes
2 oranges, fresh, unpeeled, thinly sliced (optional)
2 cups butter or margarine, melted
3 1/2 quarts (5 pounds) brown sugar (packed)
2 1/4 tablespoons salt
1 cup cornstarch
2 quarts 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 quarts reserved syrup from potatoes or water; bring to a boil, and cook about 5 minutes. Pour over potatoes.

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

NOTE: 31 pounds fresh sweet potatoes may be substituted for canned sweet potatoes in recipe. Top with marshmallows if desired.

If desired, potatoes may be prepared in 3 (18 x 26-inch) sheet pans.

Yields 100 portions.