Grandma Beverly’s Sweet Potatoes

Categories: Time consuming, Vegetarian, not tried, sweet potatoe, thanksgiving

Ingredients

• 3/4 lb dried apricots
• 1 can apricot nectar
• 3/4 cup water
• 3 lb sweet poratoes
• 3/8 cup light brown sugar
• 4 T. melted butter
• 1 1/2 tbsp orange zest
• 1/2 cup pecan halves

Directions

1. Place apricots in a med. saucepan and cover with apricot nectar and water.

2. Let stand one hour.

3. Then place over medium heat and simmer uncovered until apricots are tender (45 min).

4. Cool and drain, reserving liquid.

5. Place sweet potatoes on a baking sheet and bake at 425 degrees until tender when pierced with a fork (35 min).

6. Cool, peel, and cut in to lengthwise slices approximately a quarter-inch thick.

7. Lightly grease a 9 × 11 inch baking dish.

8. Arrange a layer of potatoes, the apricots, potatoes, apricots, and the sprinkle with brown sugar.

9. In a small bowl, mix half of the reserved liquid with melted butyter, orange juice, and orange zest.

10. Pour over potatoe mixture and bake uncovered at 375 degrees for 40 min, basting occasionally.

11. Remove from oven and place pecan halves on top.

12. Return to oven and bake another 5 to 10 min.

13. Let stand 10 min before serving.

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