| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post3 | 10 | servings | |
INGREDIENTS
| 6 | md | Sweet potatoes; cooked, peeled, |
| And cut in 1" slices | ||
| 1 | c | Brown sugar -; (packed) |
| 1 | c | Apricot nectar |
| 1/4 | c | Butter or margarine -; (1/2 stick) |
| 2 | ts | Grated lemon peel |
| 1/4 | ts | Ground cinnamon |
| 1 | ds | Ground nutmeg |
| 1/2 | c | Pecan halves |
INSTRUCTIONS
Preheat oven to 350 degrees. Arrange potatoes in a 12- by 8-by 2-inch baking dish. In medium saucepan, combine sugar, nectar, butter, lemon peel, cinnamon and nutmeg. Bring to a boil; boil gently for 2 minutes. Pour over potatoes; sprinkle with pecans. Bake for 30 minutes, turning potatoes occasionally, until heated through and sauce is bubbly. Yield: 10 servings. Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Wanda Herzog of Ste. Genevieve entered this recipe in the 1996 Ste. Genevieve Pecan Festival competition Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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