Glazed Sweet Potato Casserole

---------- Recipe via Meal-Master (tm) v8.05

Title: Glazed Sweet Potato Casserole
Categories: Casseroles, Vegetables, S_living
Yield: 8 Servings

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
heated.

Southern Living: Home for the Holidays 1993

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