| Apricot-Glazed Sweet Potatoes Recipe by: Karen Ries 3 lb. sweet potatoes, cooked, peeled & cut up 1 c. apricot nectar 1/2 c. hot water 1 c. packed brown sugar 2 tsp. grated orange peel 5 tsp. cornstarch 2 tsp. butter 1/4 tsp. salt 1/2 c. chopped pecans 1/8 tsp. ground cinnamon Place sweet potatoes in a
9x13x2-inch baking dish and 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 two minutes more.
Remove from heat; stir in butter and pecans. Pour over
sweet potatoes. Bake, uncovered, for 20 to 25 minutes at
350 degrees, or until heated through. Makes 8 to 10
servings. |