Sweet Potatoes With Brown Sugar And Apricot Sauce

Recipe Ingredients

6 tablespoons	90ml	Sweet potatoes - cooked, peeled, (medium)
		And cut in 1" slices
1 cup	160g / 5.6oz	Brown sugar - (packed)
1 cup	237ml	Apricot nectar
1/4 cup	49g / 1.7oz	Butter or margarine - (1/2 stick)
2 teaspoons	10ml	Grated lemon peel
1/4 teaspoon	1.3ml	Ground cinnamon
1		Ground nutmeg
1/2 cup	73g / 2.6oz	Pecan halves

Recipe Instructions

Preheat oven to 350 degrees. Arrange potatoes in a 12- by 8-by 2-inch baking dish.

In medium saucepan, combine sugar, nectar, butter, lemon peel, cinnamon and nutmeg. Bring to a boil; boil gently for 2 minutes. Pour over potatoes; sprinkle with pecans.

Bake for 30 minutes, turning potatoes occasionally, until heated through and sauce is bubbly.

Yield: 10 servings.

Source:
St. Louis Post-Dispatch - 11-09-1998 - Wanda Herzog of Ste. Genevieve entered this recipe in the 1996 Ste. Genevieve Pecan Festival competition

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.