| 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
newsletter@gourmetconnection.com on May 16, 1999, converted by MM_Buster
v2.0l.
A Message from our Provider:
“God cares”