Sweet Potato Bake

• 3 lbs. sweet potatoes
• 1 c. firmly packed brown sugar
• 1 1/2 T. cornstarch
• 1/4 t. salt
• 1/8 t. ground cinnamon
• 1 c. apricot nectar
• 1/2 c. hot water
• 2 T. grated orange peel
• 2 T. butter
• 1/2 c. chopped pecans

1. Cook peeled potatoes in boiling water until tender but not mushy.
2. Drain and cool. Combine next four ingredients in medium saucepan.
3. Stir in apricot nectar, hot water, and orange peel. Bring to full boil, stirring constantly.
4. Remove from heat.
5. Stir in butter.
6. Cool slightly; stir in pecans.
7. Cut sweet potatoes in halves and place in casserole.
8. Pour sauce over potatoes so all are glazed.
9. If desired, cover and refrigerate overnight.
10. Bake, covered, in 375u0b0 oven for 25 minutes, or until sauce is bubbling. Makes 6 to 8 servings.

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

Taken from www.cookbooks.com/Recipe-Details.aspx?id=41125 (may not work)