4 large sweet potatoes
½ cup (1 stick) butter
¼ cup granulated sugar
¼ cup packed brown sugar
⅓ cup orange marmalade
⅓ cup crushed pineapple
1 teaspoon vanilla extract
1 teaspoon cornstarch
¼ cup chopped pecans
Preheat the oven to 350°. Wash and peel the sweet potatoes. In a medium-size stockpot on medium heat cook the potatoes covered with water until done, but still firm (about 20 minutes). Set aside to cool. Cut into 1-inch rounds. Place the potato rounds on a sheet pan. In a small saucepan on medium heat combine the butter, granulated sugar, brown sugar, orange marmalade, crushed pineapple, and vanilla. Bring to a slow boil.
Dissolve the cornstarch in small amount of cold water and add it to the saucepan. Stir until thick and smooth. Add the pecans. Pour the mixture over the potatoes and bake uncovered for 25 to 30 minutes until the potatoes are tender.
YIELD: 16 TO 18 SERVINGS