Preheat oven to 425F

Standard Batch - 2 qut casserole

• 1/2 cup all-purpose flour
• 10 cups thinly-sliced peeled sweet potato (about 3 lb)
• 1/4 cup butter
• 1/2 cup packed light brown sugar
• 1 Tbsp lime rind - grated
• 2 Tbsp lime juice
• 1 Tbsp orange rind - grated
• 1 Tbsp fresh ginger - grated
• 1 tsp low-sodium soy sauce
• 1 tsp salt
• 1/4 tsp black pepper
• cooking spray

Large Batch - 9“x13” baking pan

• 1 cup all-purpose flour
• 5 - 5 1/2 lb sweet potatoes - peeled and thinly sliced
• 1/2 cup butter
• 1 cup packed light brown sugar
• 2 Tbsp lime rind - grated (1 large or 2 small)
• 4 Tbsp lime juice
• 2 Tbsp orange rind - grated (2 medium)
• 2 Tbsp gresh ginger - grated
• 2 tsp low-sodium soy sauce
• 2 tsp salt
• 1/2 tsp black pepper
• cooking spray

1. Combine flour and potato slices in a very large bowl; toss well. Require space for tossing and mixing.
2. Melt butter in a small saucepan over low heat. Add sugar and next 7 ingredients (sugar through pepper); cook 4 min. or until sugar dissolves. Pour over potato mixture, toss well to coat all pieces.
3. For standard batch spoon mixture into a shallow 2-quart casserole dish coated with cooking spray. Large batch into 9“x13” baking pan.
4. Cover and bake at 425deg for 55 minutes or until tender. Let stand for 10 min.

Serves: 12