** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cook sweet potatoes in boiling water 20-25 minutes or until fork-tender.
2. Let cool to touch; peel and cut potatoes lengthwise into 1/4-inch slices.
3. Set aside. Combine brown sugar and next 5 ingredients in a saucepan; stir in pineapple juice, syrup, orange juice and butter.
4. Cook over medium heat about 10 minutes, stirring occasionally.
5. Place half the sweet potatoes in a lightly greased 13x9x2-inch baking dish.
6. Pour half the sugar mixture over sweet potatoes; repeat layers.
7. Sprinkle with pecans. Bake at 350 degrees for 30 minutes or until bubbly.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Pineapple, Butter, Gluten, Potato, Corn, Natural Sweeteners, Fructose Malabsorption, Pecan, Oranges allergies.
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