Ingredients:
- 8 peeled and cooked sweet potatoes, halved lengthwise
- 1 1/2 cups light brown sugar, packed
- 1 1/2 tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp cinnamon
- 1 tsp finely grated orange peel
- 1 can (16 oz) apricot halves, sliced
- 1 tbsp butter
- 1/2 cup pecans
Preparation:
Preheat oven to 350°. Place drained sweet potatoes in greased 2-quart baking dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel.
Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch mixture. Cook over medium heat until boiling. Stir constantly and let boil 2 minutes. Add apricots, butter and chopped pecans; pour over sweet potatoes. Bake uncovered for 30 minutes or until heated through.
Serves 8.
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