Yield: 8 Servings
|6 mediums||Sweet potatoes (about 4.5 pounds)|
|⅓ cup||Brown sugar; firmly packed|
|½ cup||Sugar plus|
|2 tablespoons||All-purpose flour|
|1 teaspoon||Ground cinnamon|
|¼ teaspoon||Ground nutmeg|
|¼ teaspoon||Ground allspice|
|¾ cup||Pineapple juice|
|⅓ cup||Light corn syrup|
|2 tablespoons||Orange juice|
|¼ cup||Butter or margarine|
|½ cup||Chopped pecans|
Cook sweet potatoes in boiling water 20-25 minutes or until fork-tender.
Let cool to touch; peel and cut potatoes lengthwise into ¼-inch slices.
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.
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, .