| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetable | 8 | Servings | |
INGREDIENTS
| 6 | md | Sweet potatoes (about 4.5 pounds) |
| 1/3 | c | Brown sugar; firmly packed |
| 1/2 | c | Sugar plus |
| 2 | tb | Sugar |
| 2 | tb | All-purpose flour |
| 1 | ts | Ground cinnamon |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground allspice |
| 3/4 | c | Pineapple juice |
| 1/3 | c | Light corn syrup |
| 2 | tb | Orange juice |
| 1/4 | c | Butter or margarine |
| 1/2 | c | Chopped pecans |
INSTRUCTIONS
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.
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