Cook sweet potatoes in boiling water 20-25 minutes or until fork-tender. Let cool to touch; peel and cut potatoes lengthwise into 1/4-inch slices. Set aside.

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.

Magazine Article

Claire Hollier

Opelousas, La

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