Candied Sweet Potatoes - Pressure Cooker

6 lbs sweet potatoes
3 medium oranges
3/4 cup packed brown sugar
1/2 cup honey

Wash 4 pint or 2 quart jars in hot soapy water; rinse. Keep hot until
needed. Prepare lids as manufacturer directs. Wash potatoes with brush. Boil
potatoes in water to cover until skins come off easily (about 20 minutes). While
potatoes cook, prepare orange sauce. Wash oranges.

Grate 4 tsp of peel and set aside. Juice oranges; add water to make
1¼ cups. In saucepan, combine orange-juice mixture, brown sugar and honey.
Stirring constantly, bring to a boil over medium-high heat. Stir until sugar
dissolves. Cover; keep hot. Immerse cooked potatoes in cold water. Remove skins.
Cut potatoes into 3 x 2" strips. Pack into hot jar, leaving 1" head space.

Candied Sweet Potatoes - Pressure Cooker

Sprinkle grated orange peel over potatoes in each jar. Pour 1/3 cup hot syrup into
pints or 3/4 cup into quarts.

Wipe rim of jars with a clean damp cloth. Attach lid. Place in
basket/rack in NESCO® Electric Pressure Cooker/Canner. Process at 10 lbs
pressure. Pints: 65 minutes; quarts: 90 minutes. Add 1½ to 1¾ qt.
water in canner. Add an extra pint of water if processing at less than full
capacity. Remove from heat and LET COOL NORMALLY until steam no longer comes from
the vent when regulator is nudged.

When ready to use, heat 30 minutes in a covered casserole.