Glazed Sweet Potato Casserole Sl 11/90
Ingredients:
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
Method:
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.