Servings: 100 Portions (2 Pans)
Portions: 1/2 Cup (2 Pieces) Each
Pan Size: 18 by 24-inch Roasting Pan
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
6 lb 12 oz (3-No. 2-1/2 can) syrup, blended, canned
2-1/4 tablespoon (1-1/2 oz) salt
1 cup (5 oz) cornstarch
2 cups reserved potato syrup or water
Reserve 2 cups 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 blended syrup, salt, cornstarch in 2 cups syrup from potatoes or water; bring to a boil, and cook about 5 minutes. Pour over potatoes. Bake 25 minutes; baste with syrup, continue baking 20 minutes.
NOTE:
22 lb 8 oz cooked fresh sweet potatoes (31 lb fresh sweet potatoes A.P.), or drained, canned sweet potatoes (24-No. 3 squat cn, syrup pack, or 19-No. 2-1/2 cn, syrup pack) may be substituted for canned sweet potatoes in recipe.
If desired, potatoes may be prepared in 3 sheet pans (18 by 26-inches).