Categories: Vegetables- Potatoes

Ingredients

• 3 lb. sweet potatoes
• 1 cup firmly packed brown sugar
• 1 Tbsp. plus 1 1/2 tsp. cornstarch
• 1/4 tsp. salt
• 1/4 tsp. ground cinnamon
• 1 cup apricot nectar
• 1/2 cup hot water
• 2 Tbsp. butter or margarine
• 1/2 cup chopped pecans

Directions

1. Cook sweet potatoes in boiling salted water about 10 minutes or until fork-tender. Cool to touch. Peel, and cut into 1/2-inch slices. Arrange

2. slices in a 2-quart casserole.

3. Combine brown sugar, cornstarch, salt, and cinnamon in a saucepan; stir well. Add nectar and water; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in butter and pecans. Pour sauce over sweet potato slices, and bake at 350 degrees for 25 minutes.

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