3 cn Sweet Potatoes (See Note)
1/4 c Brown Sugar, Firmly Packed
1/4 c Honey
1 tb Cornstarch
1/2 ts Ground Cinnamon
1/4 ts Ground Nutmeg
2 ts Orange Rind, Grated
2 tb Butter or Margarine
1/2 c Pineapple Juice
1/4 c Walnuts, Chopped
- Note: If using canned sweet potatoes, obtain 3 16-ounce cans of cut potatoes in light syrup. Drain before using. If using fresh potatoes, use 6 medium sweet potatoes (about 3/1/2 lbs.).
- Cook in boiling water to cover 20 to 25 minutes or until tender. Lot cool to touch. Peel and cut into 1/2-inch slices.
- Arrange sweet potatoes in a lightly greased 11x7x1-1/2″ baking dish and set aside.
- Combine brown sugar, honey, and next 6 ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly.
- Pour over sweet potatoes. Sprinkle with walnuts, cover and refrigerate 8 hours.
Remove from regrigerator and let stand at room temperature 30 minutes.
Uncover and bake at 350 degrees for 30 minutes or until thoroughly
