*Cook yams or sweet potatoes in enough water to cover for 25 to 35 minutes or just until tender. Drain. Peel and cut into 1-1/2-inch-thick slices.

 *Finely shred 1 teaspoon orange peel; set aside. Remove and discard remaining peel from oranges. Cut oranges into thin slices. Alternate sweet potato and orange slices in a 2-quart rectangular baking dish.

*Combine sugar, margarine or butter, water, nutmeg, and salt in a small saucepan. Bring to boiling; boil gently, uncovered, for 3 minutes. Stir in shredded orange peel. Pour mixture over potatoes and orange slices in baking dish.

*Bake, uncovered, in a 325 degree F oven about 30 minutes or until glazed, spooning syrup over potatoes and oranges once. Before serving, spoon any syrup in baking dish over potatoes and oranges. Sprinkle chopped toasted pecans over potatoes and oranges in serving dish. Makes 12 servings.

Make-Ahead Tip: Cook, drain, peel, and slice sweet potatoes. Cover and refrigerate for up to 24 hours. Toast nuts. The next day, assemble sweet potato mixture and prepare syrup. Increase baking time to 45 minutes.

   Nutrition Information (per serving):

Calories              156             Carbohydrate      30 grams            

Fat                       4 grams     Protein                  1 grams

Sodium               89 mg         Fiber                     3 grams

Vitamin A          164 %         Vitamin C             40 %

Exchanges (using the American Diabetic Assoc.

Exchanges) per serving:

   2 starches

 **Recipe Source:  Better Homes and Garden (www.bhg.com)