Recipe

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• 1 large sweet potato
• 1/4 cup packed brown sugar
• 2 tbsp chopped pecans
• 1 tbsp unsweetened pineapple or orange juice
• 1 tsp lemon juice
• 1/4 tsp ground cinnamon
• 1 tbsp butter

• 1 Place sweet potato in a small saucepan; cover with water. Bring to a boil. Reduce heat; cover and simmer for 30-40 minutes or just until tender. Drain.
• 2 When cool enough to handle, peel and cut into 1/4-in. slices. Place in a greased shallow 2-cup baking dish.
• 3 In a small bowl, combine the brown sugar, pecans, pineapple juice, lemon juice and cinnamon; sprinkle over sweet potato slices. Dot with butter.
• 4 Bake, uncovered, at 350° for 15 minutes or until bubbly and heated through. Yield: 2 servings.