---------- 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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