6 med. sweet potatoes or yams (about 3 1/2 lbs.)
1/4 c. brown sugar, firmly packed
1/4 c. honey
1 tbsp. cornstarch
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
2 tsp. orange rind, grated
2 tbsp. butter
1/2 c. pineapple juice
1/4 c. walnuts, chopped

Cook sweet potatoes in boiling water to cover 20 to 25 minutes or until fork-tender. Let cool to touch; peel and cut into 1/2" slices. Arrange slices in a lightly greased 12" x 8" x 2" baking dish; set aside. Combine brown sugar and next seven ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly, until mixture is thickened and bubbly. Pour over the sweet potatoes. Sprinkle with chopped nuts. Cover and refrigerate 8 hours. Remove dish from refrigerator and let stand 30 minutes. Uncover and bake at 350 degrees until thoroughly warmed.