| 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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