Sweet Potatoes With Brown Sugar And Apricot Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| St. Louis | Post3 | 10 | Servings | |
INGREDIENTS
| 6 | Sweet potatoes, cooked | |
| peeled | ||
| And cut in 1" slices | ||
| 1 | c | Brown sugar -, packed |
| 1 | c | Apricot nectar |
| 1/4 | c | Butter or margarine -, 1/2 |
| stick | ||
| 2 | t | Grated lemon peel |
| 1/4 | t | Ground cinnamon |
| 1 | ds | Ground nutmeg |
| 1/2 | c | Pecan halves |
| servings. |
INSTRUCTIONS
Preheat oven to 350 degrees. Arrange potatoes in a 12- by 8-by 2-inch baking dish. In medium saucepan, combine sugar, nectar, butter, lemon peel, cinnamon and nutmeg. Bring to a boil; boil gently for 2 minutes. Pour over potatoes; sprinkle with pecans. Bake for 30 minutes, turning potatoes occasionally, until heated through and sauce is bubbly. Yield: Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Wanda Herzog of Ste. Genevieve entered this recipe in the 1996 Ste. Genevieve Pecan Festival competition Formatted for MasterCook by Susan Wolfe - vwmv81a@prodigy.com Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 184
Calories From Fat: 74
Total Fat: 8.6g
Cholesterol: <1mg
Sodium: 43.8mg
Potassium: 125.1mg
Carbohydrates: 27.9g
Fiber: 1.7g
Sugar: 25.5g
Protein: <1g