| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Vegetables | 10 | Servings | |
INGREDIENTS
| 1 | cn | Cut sweet potatoes; drained (2 pounds, 8 ounces) |
| 1 | cn | Drained crushed pineapple; (8-oz.) |
| 1/2 | c | Maple syrup |
| 1/2 | c | Pecan halves |
| 1/4 | c | Sliced dried apricots |
| 1/4 | c | Packed brown sugar |
| 1 | tb | Butter; melted |
| 1 | ts | Ground cinnamon |
| 1 | ts | Pumpkin pie spice |
| 1/4 | ts | Salt |
INSTRUCTIONS
Place sweet potatoes in an ungreased 1-1/2-qt. baking dish. Combine remaining ingredients; pour over the potatoes. Bake, uncovered, at 350 degrees for 45 minutes or until heated through. Yield: 8-10 servings. Formatted by Lynn Thomas dcqp82a@prodigy.com. Source: Taste of Home October/November 1997. Lynn's notes: This was a very sweet dish. Next time I'll omit the brown sugar and add some of the liquid from the pineapple. Very easy dish to make. Recipe by: Taste of Home Posted to TNT - Prodigy's Recipe Exchange Newsletter by WWGQ25C@prodigy.com (MRS LYNN P THOMAS) on Oct 17, 1997
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