Categories: Vegetables- Potatoes
Ingredients
- 3 lb. sweet potatoes
- 1 cup firmly packed brown sugar
- 1 Tbsp. plus 1 1/2 tsp. cornstarch
- 1/4 tsp. salt
- 1/4 tsp. ground cinnamon
- 1 cup apricot nectar
- 1/2 cup hot water
- 2 Tbsp. butter or margarine
- 1/2 cup chopped pecans
Directions
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Cook sweet potatoes in boiling salted water about 10 minutes or until fork-tender. Cool to touch. Peel, and cut into 1/2-inch slices. Arrange
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slices in a 2-quart casserole.
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Combine brown sugar, cornstarch, salt, and cinnamon in a saucepan; stir well. Add nectar and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in butter and pecans. Pour sauce over sweet potato slices, and bake at 350 degrees for 25 minutes.