6 medium sweet potatoes, peeled
1/3 c. packed brown sugar
1 tbsp. cornstarch
1 c. orange juice concentrate
2 tsp. grated lemon peel
1/2 c. chopped pecans (optional)

Place sweet potatoes in a large saucepan and cover with water. Bring to a boil. Reduce heat. Cover and simmer for 40 to 45 minutes or until tender. Drain and cool. Cut into 1/2-inch slices. Place in a greased 13 x 9-inch baking dish.

In a small saucepan, combine brown sugar and cornstarch. Whisk in orange juice concentrate and lemon peel. Bring to a boil. Cook and stir for 1 to 2 minutes or until thickened. Pour over sweet potatoes. Sprinkle with pecans, if desired.

Bake, uncovered, at 325°F for 30 to 35 minutes or until sweet potatoes are heated through and sauce is bubbly.

Yield: 12 servings.