Cook sweet potatoes in lightly salted water, just until tender. Drain, peel, cool and slice 1/4 to 1/2 inch thick.

SAUCE:

1/4 c. honey
1 tbsp. grated orange peel
1/4 c. orange juice
2 tbsp. butter
1/2 c. drained chunk or crushed pineapple (opt.)
1 tsp. flavored brandy (opt.)

Combine sauce ingredients in skillet. (Large enough to hold potatoes.) Bring to boil. Reduce heat. Simmer 5 minutes. (Careful not to burn it.) Add potatoes. Cover and simmer 5 minutes.