3 16 oz cans cut sweet Potatoes in light syrup; drained
1/4 cup Brown sugar; packed
1/4 cup Honey
1 tablespoon Cornstarch
1/2 teaspoon Ground cinnamon
1/4 teaspoon Ground nutmeg
2 teaspoon Grated orange rind
2 tablespoon Butter
1/2 cup Pineapple juice
1/4 cup Chopped pecans
Arrange sweet potatoes in a lightly greased 11 x 7 x 1-1/2 inch baking dish; set aside. Combine next 8 ingredients in saucepan. Stir constantly over medium heat until mixture boils. Boil 1 minute. Pour over sweet potatoes. Sprinkle with pecans; cover and refrigerate 8 hours. Remove from refrigerator; let stand at room temperature for 30 minutes. Uncover and bake at 350 for 30 minutes or until thoroughly heated.
Yield: 8 servings.