Candied Sweet Potatoes

Candied Sweet Potatoes

2 lb sweet potatoes, quartered
8 oz can crushed pineapple, undrained
1/2 c fresh orange juice
1/4 c packed light brown sugar
1 tbsp cornstarch
1 tbsp butter

Topping:

2 tbsp packed light brown sugar
1 tbsp butter, melted
1/4 c all purpose flour
1/4 c chopped pecans
1/4 tsp cinnamon

Preheat the oven to 350.

Cover potatoes with water in large saucepan. Bring to a boil over high heat and boil for 25-30 minutes, or until tender. Remove from the pan and let cool for 5 minutes. Discard the skins. Cut the potatoes into 1/4 inch thick slices. Please in a greased 1 1/2 quart baking dish.

Meanwhile, in a small saucepan, stir together the pineapple, orange juice, 1/4 c brown sugar, cornstarch, and 1 tbsp butter. Cook over medium heat for 6-8 minutes, or until the mixture comes to a boil and thickens, stirring frequently. Reduce the heat and simmer for 5 minutes, stirring occasionally.

In a small bowl, combine the topping ingredients. Spoon the pineapple mixture over the sweet potatoes. Sprinkles with the topping. Bake for 30-35 minutes, or until heated through.