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1. Scrub sweet potatoes, but do not peel. Place potatoes in medium saucepan; add just enough water to cover. Heat on medium high until water boil; reduce heat to low. Cover and simmer 20 to 25 minutes or until potatoes are tender. Drain water; cool several minutes. Slip off skins. Cut into 1/2-inch pieces; set aside.
2. Stir together caramel topping, orange juice and salt in 10-inch skillet. Heat over medium heat, stirring constantly, until mixture begins to boil. Continue to cook, stirring constantly, until mixture is slightly thickened and volume is reduced by about one third.
3. Add sweet potatoes. Gently stir until glazed and hot. Garnish as desired. 4 servings.
*2 cans (about 15 oz. each) sweet potatoes in syrup may be substituted for the fresh sweet potatoes. Skip step 1. Drain potatoes and slice into 1/2-inch pieces. Proceed as above.
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