Sweet Potatoes In Apricot Sauce

• 3 lb. sweet potatoes
• 1 c. firmly packed brown sugar
• 1 1/2 Tbsp. cornstarch
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1 c. apricot nectar
• 1/2 c. hot water
• 2 tsp. grated orange rind
• 2 Tbsp. butter or margarine
• 1/2 c. chopped pecans

1. Boil sweet potatoes in salted water until tender; drain and cool.
2. Peel potatoes and cut in half lengthwise; place in a 2-quart shallow casserole.
3. Combine sugar, cornstarch, salt and cinnamon in a saucepan.
4. Add apricot nectar, water and orange rind; bring to a full boil, stirring constantly.
5. Remove from heat; stir in butter and pecans.
6. Pour sauce over potatoes so that all are glazed. Bake, uncovered, at 350u0b0 for 25 minutes or until sauce is bubbly. Yield:
7. 6 to 8 servings.

sweet potatoes, brown sugar, cornstarch, salt, ground cinnamon, apricot nectar, hot water, orange rind, butter, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=970789 (may not work)