2 1/2	No. 10 cans	canned cut sweet potatoes, with light syrup
1	cup	butter or margarine
1 1/2 cups	2 tbsp.	brown sugar, packed
1 1/4	cups	undiluted frozen orange juice concentrate
2	tsp.	ground nutmeg (optional)
2	tsp.	ground cinnamon
2	cups	raisins (optional)

1. Drain sweet potatoes, reserving liquid. Reserve 2 cups liquid. Set liquid aside for step 3.
2. Place 5 lb. 9 oz. (3 1/2 quarts) sweet potatoes into each of 2 steamtable pan (12"x20"x2-1/2").
3. For glaze: Combine butter or margarine, brown sugar, undiluted orange juice concentrate, sweet potato liquid, nutmeg (optional), and cinnamon. Stir to blend.
4. Bring to boil. Remove from heat. Add raisins (optional).
5. Pour 2 3/4 cups glaze over each pan of sweet potatoes. Bake: Conventional oven 375 degrees for 20-30 minutes; convection oven 325 degrees for 15-20 minutes.
6. Portion 1/4 cup per serving.

Yield: 100 1/4 cup servings

Variation - Orange Glazed Carrots - Omit step 1. In step 2, omit sweet potatoes. Use 10 lb. 10 oz. (2 1/2 No. 10 cans) drained sliced carrots. In step 3, omit sweet potato liquid. Use 2 cups water mixed with 1/3 cup cornstarch. Continue with steps 4-6.

Nutrients Per Serving: Calories 102; Protein 1g; Carbohydrate 20g; Fat 2 g; Cholesterol 6mg; Sodium 53mg.