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Sweet Potatoes with Apricots
8 peeled and cooked sweet potatoes, halved lengthwise
1 1/2 C. light brown sugar, packed
1 1/2 T. cornstarch
1/4 t. salt
1/8 t. cinnamon
1 t. shredded orange peel
1 can (16 oz.) apricot halves, sliced
1 T. butter
1/2 C. pecans
Preheat oven to 350° F. Place drained sweet potatoes in greased 2-quart baking
dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange
peel.
Drain apricots, reserving syrup. Stir 1 cup apricot syrup into cornstarch
mixture. Cook over medium heat until boiling. Stir constantly and let boil 2
minutes. Add apricots, butter and chopped pecans; pour over sweet potatoes. Bake
uncovered for 30 minutes or until heated through.
Serves 8.
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