Sweet Potatoes with Apricots
Ingredients
8 peeled and cooked sweet potatoes, halved lengthwise
1 ½ cups light brown sugar, packed
1 ½ tbsp cornstarch
¼ tsp salt
½ tsp cinnamon
1 can (ca. 450 g) apricot halves. sliced
1 tbsp butter
½ cup chopped pecans
Preparation
Preheat oven to 175 degrees (Centigrade). Place drained sweet potatoes in greased 2-quart baking dish. In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, and orange peel.
Drain apricots, reserving syrup.
Stir 1 cup apricot syrup into cornstarch mixture. Cook over medium heat until boiling. Stir constantly and let boil 2 minutes. Add apricots, butter and chopped pecans; pour over sweet potatoes. Bake uncovered for 30 minutes or until heated through.