Sweet potato and pecan casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | pounds | Sweet potatoes -- boiled |
| 1 | cup | Packed brown sugar |
| 5 | teaspoons | Cornstarch |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Ground cinnamon |
| 1 | cup | Apricot nectar |
| ½ | cup | Hot water |
| 2 | teaspoons | Orange peel -- grated |
| 2 | teaspoons | Margarine |
| ½ | cup | Pecans -- chopped |
Directions
Place cooked, sliced sweet potatoes in a 13 x 9 x 2 inch pan. In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes.
Recipe By : Jo Anne Merrill From: Phyllis Waugh Date: 07-22-95 (22:00) (159) Fido: Cooking