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

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 inch slices. Arrange slices in a lightly greased 12 x 8 x 2 inch baking dish; set aside.

Combine brown sugar and next 7 ingredients in a saucepan. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Pour over the sweet potatoes; sprinkle with chopped walnuts. Cover and refrigerate 8 hours.

Remove dish from refrigerator; let stand 30 minutes. Uncover and bake at 350 degrees for 30 minutes or until thoroughly heated.