1 15-ounce can sweet potatoes in syrup
2 cups cooked Riceland Extra Long Grain Rice
1/2 teasponn pumpkin pie spice
1 large orange, thinly sliced
1/3 cup chopped pecans, lightly toasted
1/2 cup light brown sugar, firmly packed
1/4 cup melted butter or margarine
1.Preheat oven to 400 degrees.
2.In a large bowl empty the can of sweet potatoes and syrup.
3.Roughly cut the sweet potatoes into bite-sized pieces.
4.Add the cooked rice and pumpkin pie spice.
5.Stir to combine.
6.Pour the mixture into a greased 2-quart baking dish.
7.Sprinkle evenly with the chopped pecans.
8.Layer the orange slices on top of the pecans.
9.Sprinkle the orange slices evenly with the brown sugar.
10.Pour the melted butter evenly on the brown sugar.
11.Bake at 400 for 40 minutes until browned on top; add water if the mixture seems dry.