Title: Glazed Sweet Potato Casserole - Sl 11/90
Categories: Side Vegetable Southern
Yield: 8 Servings

6	md	Sweet potatoes (about 3-1/2 pounds)
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; melted
1/2	c	Pineapple juice
1/4	c	Walnuts; chopped

Cook sweet potatoes in boiling water to cover 20 to 25 minutes or until fork-tender. Let cool to touch; peel and cut into 1/2-inch slices. Arrange slices in lightly-greased 12" x 8" x 2" baking dish; set aside. Combine brown sugar and next 7 ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly, until mixture is thickened and bubbly. Pour over sweet potatoes; sprinkle with chopped walnuts. Cover and refrigerate 8 hours. Remove dish from refrigerator; let stand 30 minutes. Uncover and bake at 350F for 30 minutes or until thoroughly heated. Yield: 8 servings.

"Southern Living", November, 1990 Typos by Jeff Pruett.

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