2 pounds sweet potatoes (about 3 medium) peeled and thinly sliced
1 orange, cut in segments
4 tablespoons butter, thinly sliced
¼ cup Chef Paul Prudhomme’s Sweetie Magic™
¼ cup dark brown sugar
¼ cup apple juice
1 tablespoon balsamic vinegar

Preheat the oven to 350°.

Place the sweet potato slices in an ovenproof casserole. Top with the orange segments, then the slices of butter, the Sweetie Magic and the brown sugar. Add the apple juice and the vinegar to the casserole dish.

Cover and bake until the potatoes are fully cooked and tender.

2 pounds sweet potatoes (about 3 medium) peeled and thinly sliced 1 orange, cut in segments 4 tablespoons butter, thinly sliced ¼ cup Chef Paul Prudhomme’s Sweetie Magic™ ¼ cup dark brown sugar ¼ cup apple juice 1 tablespoon balsamic vinegar

2 pounds sweet potatoes (about 3 medium) peeled and thinly sliced
1 orange, cut in segments
4 tablespoons butter, thinly sliced
¼ cup Chef Paul Prudhomme’s Sweetie Magic™
¼ cup dark brown sugar
¼ cup apple juice
1 tablespoon balsamic vinegar