| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | servings | |||
INGREDIENTS
| 6 | md | Sweet potatoes; (about 3 pounds total), cooked and peeled |
| 1/4 | c | Packed light-brown sugar |
| 2 | tb | Packed light brown sugar |
| 1 | tb | All-purpose flour |
| 1/2 | ts | Ground cinnamon |
| 1/8 | ts | Salt |
| 1 1/2 | c | Fresh orange juice |
| 2 | tb | Butter |
| 1 | tb | Orange liqueur; (optional) |
| 2 | ts | Grated orange rind; (up to 3) |
| 1 | c | Dried apricots; halved or quartered |
| 1/4 | c | Golden raisins |
| 1 | c | Pecans; chopped |
INSTRUCTIONS
Cost: $ - Preparation Time: 30 minutes Difficulty Level: 2 Servings: 8 Source: Family Circle's "All-time Favorite Recipes" 1. Heat oven to 350 degrees F. 2. Cut sweet potatoes in half lengthwise; place in a single layer in a 2-quart shallow baking dish. 3. Combine 1/4 cup brown sugar, flour, cinnamon and salt in a medium-size saucepan; stir to mix well. Gradually stir in orange juice until mixture is well blended and smooth. Bring mixture to boiling over medium heat; cook, stirring constantly, 1 minute. 4. Remove from heat; stir in butter until melted. Add orange liqueur if using, orange rind, apricots and raisins. Pour mixture over potatoes in baking dish. Sprinkle with pecans and remaining 2 tablespoons brown sugar. 5. Bake in heated 350 degree F oven 30 minutes or until hot and bubbly. Serve. Nutritional Information: (per serving) 351 Calories; 4 g Protein; 12 g Fat; 60 g Carbohydrate; 80 mg Sodium; 8 mg Cholesterol Posted to The Gourmet Connection Recipe Page Newsletter by [email protected] on May 16, 1999, converted by MM_Buster v2.0l.
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