Vanilla Glazed Sweet Potatoes

This is my favorite way to make sweet potatoes because it is way more flavorful than the marshmallow covered dish.  People who don't care for sweet potatoes, love this dish because it is different and very flavorful.  Please note, the picutre above is the uncooked dish, and my potatoes were runnier and mushier (is that a word?) than normal.  I'm hoping that the dish doesn't turn out too runny.  This is the first time this has happened.  Oh well, it will taste wonderful regardless of runniness.  Enjoy!

Vanilla Glazed Sweet Potatoes
2 cans sweet potatoes, drained
1/4 c butter
1/4 c brown sugar, firmly packed
1/2 tsp salt
Zest from one orange
Juice from zested orange
1/4 tsp black pepper
1 tbsp vanilla
1 c pecans, chopped

In a small pot, melt the butter over low heat.  Add the brown sugar, salt, zest, orange juice, black pepper, and vanilla.  Allow to simmer until all the sugar is dissolved. 

Place the potatoes in a casserole dish and pour the sauce over them.  Sprinkle with the chopped pecans.  This dish can be made ahead of time without any hassles.  If you don't want to cook it now, cover and refrigerate until time to cook.

Pre heat the oven to 375 degrees.  Place potatoes in oven and allow to cook until the potatoes are hot and the sauce is bubbling - about 20-30 minutes.  If the dish is cold, this will take about 15 minutes longer.

Enjoy!