1 cup butter
1 1/2 cups packed brown sugar
1 tablespoon lemon juice
1/2 cup chopped onion
1/4 cup crushed green olives
1 teaspoon grated lime zest
1 (14 ounce) can whole peeled tomatoes, with juice
1 tablespoon orange juice
1/2 lemon, zested
1 teaspoon lemon zest
2 tablespoons cornstarch
1 cup chopped dates
1 cup chopped pecans
In a large saucepan over medium heat, combine butter, brown sugar, lemon juice, chopped onion, crushed green olives, lime zest, orange juice, lemon zest, whole tomatoes, orange juice, lemon zest, lemon zest, cornstarch, sliced dates and pecans. Heat, stirring, about 25 minutes, or until potatoes are tender.