1poundsweet potatoes, peeled and cut into smaller chunks
1teaspoonorange peel, grated
In a covered large saucepan, cook sweet potato in enough boiling water to cover, about 10 minutes or until tender.
Meanwhile, in a small saucepan, bring orange juice to boiling over medium heat. Stir in orange peel and lemon juice.
In small mixing bowl, stir together the cold water and cornstarch; stir into the orange juice mixture. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more.
Transfer cooked vegetables to a serving dish. You can either drizzle the orange juice mixture over the vegetables or mix it in before putting the sweet potatoes in the serving dish. I prefer to mix it in, as it ensures that the lovely citrus flavors are spread throughout the vegetables. Then just sprinkle the almonds on top and serve.