Glazed Sweet Potato Casserole

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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