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CATEGORY CUISINE TAG YIELD
St. Louis Post3 10 Servings

INGREDIENTS

6 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 t Grated lemon peel
1/4 t Ground cinnamon
1 ds Ground nutmeg
1/2 c Pecan halves
servings.

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:  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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 184
Calories From Fat: 74
Total Fat: 8.6g
Cholesterol: <1mg
Sodium: 43.8mg
Potassium: 125.1mg
Carbohydrates: 27.9g
Fiber: 1.7g
Sugar: 25.5g
Protein: <1g


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