| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables, Casseroles | 8 | Servings | |
INGREDIENTS
| 3 | lb | Sweet potatoes — boiled |
| 1 | c | Packed brown sugar |
| 5 | ts | Cornstarch |
| 1/4 | ts | Salt |
| 1/8 | ts | Ground cinnamon |
| 1 | c | Apricot nectar |
| 1/2 | c | Hot water |
| 2 | ts | Orange peel — grated |
| 2 | ts | Margarine |
| 1/2 | c | Pecans — chopped |
INSTRUCTIONS
Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan. In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly, for two minutes. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes. Recipe By : Jo Anne Merrill From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43 ~0800 ( File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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