Cook sweet potatoes in boiling water 20-25 minutes or until fork-tender.
Let cool to touch; peel and cut potatoes lengthwise into 1/4-inch slices.
Set aside.
Combine brown sugar and next 5 ingredients in a saucepan; stir in
pineapple juice, syrup, orange juice and butter. Cook over medium heat
about 10 minutes, stirring occasionally. Place half the sweet potatoes in a
lightly greased 13x9x2-inch baking dish. Pour half the sugar mixture over
sweet potatoes; repeat layers. Sprinkle with pecans. Bake at 350 degrees
for 30 minutes or until bubbly. Yields 8-10 servings.
MAGAZINE ARTICLE
CLAIRE HOLLIER
OPELOUSAS, LA
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”
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