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6 to 8 medium sweet potatoes,
boiled or baked
1/2 stick butter
1/4 c. white Karo syrup
1 (9 oz.) can crushed
1 1/2 c. sugar
1 Tbsp. cornstarch

Peel and slice potatoes. In heavy saucepan mix sugar,
cornstarch, butter, pineapple with juice and syrup. Bring to a
boil and cook until it thickens. If too thick, add small
amount of orange or lemon juice. Place sliced potatoes in
oblong dish. Cover with sauce. Add another layer and cover
with remaining sauce. Bake for 30 minutes at 350 degrees.

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