|
|
APRICOT SWEET POTATOES 3 Tbsp. butter 1 (8 oz.) can sweet potatoes, cut 1/2-inch thick 1 c. firmly packed brown sugar 1 1/2 Tbsp. cornstarch 1 tsp. grated orange peel 1/4 tsp. salt 1/8 tsp. cinnamon 1 (5 1/2 oz.) can apricot nectar 1/3 c. water 1 (15 oz.) can apricot halves, cut in quarters or 12 oz. frozen pkg. apricots, drained 1/2 c. pecan halves or large pieces Grease lightly 1 to 1 1/2 quart casserole dish. With butter arrange potatoes in casserole. Mix sugar, cornstarch, orange peel, salt and cinnamon in heavy quart saucepan. Stir apricot nectar and water. Cook and stir on medium heat until mixture comes to a full rolling boil. Remove from heat and stir in butter (2 tablespoons). Add apricot, pour evenly over potatoes and sprinkle with pecans. Bake, uncovered, at 375 degrees for 25 minutes or microwave until hot and bubbly. Makes 6 to 8 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |