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

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