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Apricot-Glazed Sweet Potatoes |
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Serves: 8
Print this Recipe
Joan Huggins, Waynesboro, Mississippi
3 pounds sweet potatoes, cooked, peeled and cut up
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons grated orange peel
2 teaspoons butter or margarine
1/2 cup chopped pecans
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Place sweet potatoes in a 13-in. x 9-in. x 2-in. baking dish; set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
© Copyright Reiman Publications, 1993-1997
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