Sweet potatoes with brown sugar and apricot sauce
10 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Sweet potatoes; cooked, peeled, |
| And cut in 1\" slices | ||
| 1 | cup | Brown sugar -; (packed) |
| 1 | cup | Apricot nectar |
| ¼ | cup | Butter or margarine -; (1/2 stick) |
| 2 | teaspoons | Grated lemon peel |
| ¼ | teaspoon | Ground cinnamon |
| 1 | dash | Ground nutmeg |
| ½ | cup | Pecan halves |
Directions
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.
Recipe Source: St. Louis Post-Dispatch - 11-09-1998 Wanda Herzog of Ste.
Genevieve entered this recipe in the 1996 Ste. Genevieve Pecan Festival competition
Formatted for MasterCook by Susan Wolfe - vwmv81a@...
Converted by MM_Buster v2.0l.
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