Sweet Potatoes with Apricots and Pecans
INGREDIENTS:
1 can (18 ounces) sweet potatoes, or Yams, drained and cut into 1/2-inch thick slices
1 cup brown sugar, firmly packed
1 1/2 tablespoons cornstarch
1 teaspoon grated orange peel
1/4 teaspoon salt
1/8 teaspoon cinnamon
1/4 cup warm water
12 apricot halves, canned cut into quarters
1/2 cup pecan halves chopped
PREPARATION;
Butter a 1 1/2-quart casserole. Arrange sweet potato slices in casserole.
In a heavy saucepan, add 3/4 cup of the apricot juice from the can.
Add the orange peel, salt cinnamon, and sugar and simmer for 5 minutes.
Mix the cornstarch and water together in a bowl till smooth making a "slurry". ( cornstarch water solution)
Gradually pour the slurry into the boiling mixture whipping it in constantly.
Cook an additional 2 minutes.
Pour the mixture over the sweet potatoes or Yams and top with the chopped pecans.
Bake for 20 -30 minutes at 350 degrees or until bubbling hot.
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