Glazed Sweet Potatoes

Serves: 5
Total Calories: 555


3 pounds sweet potatoes
1 cup brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons grated orange rinds
2 tablespoons butter
1/2 cup chopped nuts


Boil potatoes in skins until tender but not mushy. Drain and cool. Peel and slice; place in 9x13-inch baking dish. Combine sugar, cornstarch, salt, and cinnamon in medium sauce pot. Stir in nectar, hot water, and orange peel. Bring to a full rolling boil, stirring constantly. Remove from heat; add butter and nuts. Pour over potatoes. Bake at 350° for 25 minutes or until sauce is bubbling.

Fun Fact: Arthur Guyton, who lived in Jackson, Mississippi, was a physician and the author of Textbook of Medical Physiology, the most widely used text of physiology in the world. He also designed a special leg brace, a hoist for moving patients from bed to chair to bathtub, and a motorized wheelchair. For inventing these devices, he received a Presidential Citation. All ten of his children are doctors.

Nutritional Facts:

Serves: 5
Total Calories: 555
Calories from Fat: 103

This Glazed Sweet Potatoes recipe is from the Best of the Best from the Deep South Cookbook Cookbook. Download this Cookbook today.

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