| CATEGORY |
CUISINE |
TAG |
YIELD |
|
St. Louis |
Post3 |
10 |
servings |
INGREDIENTS
| 6 |
md |
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 |
ts |
Grated lemon peel |
| 1/4 |
ts |
Ground cinnamon |
| 1 |
ds |
Ground nutmeg |
| 1/2 |
c |
Pecan halves |
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: 10 servings.
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
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