Apricot-Glazed Sweet Potatoes
- 1 lb. dried apricots
- 12 oz. can apricot nectar
- 1 c. water
- 4 lb. sweet potatoes or yams
- 1/2 c. light or golden brown sugar, packed
- 6 Tbsp. butter or margarine, melted
- 2 Tbsp. orange juice
- 1 Tbsp. grated orange rind
- 1/2 c. pecan halves
- Place apricots in saucepan and cover with apricot nectar and water.
- Let stand 1 hour.
- Cook over medium heat and simmer, uncovered, until apricots are tender, about 40 minutes.
- Cool and drain, reserving the liquid.
- Scrub sweet potatoes.
- Place on baking sheet and bake at 400u0b0 for 30 to 40 minutes until tender. Cool, peel and cut into lengthwise slices about 1/4-inch thick. Arrange a layer of potatoes in a lightly greased 2-quart (7 x 11-inches) baking dish.
- Layer apricots; repeat alternating layers of potatoes and apricots.
- Sprinkle top with brown sugar.
apricots, apricot nectar, water, sweet potatoes, light, butter, orange juice, orange rind, pecan halves
Taken from www.cookbooks.com/Recipe-Details.aspx?id=807340 (may not work)