Contributed by: Lynne Gannett, Mount Pleasant
“The following recipe is great during the holidays and also at Easter as it goes well with ham. Enjoy!”
Makes 8 servings
1 (1-pound) can whole sweet potatoes or cooked fresh sweet potatoes equal to 1 pound, sliced into ½-inch pieces)
1¼ cup brown sugar
1½ tablespoons cornstarch
½ teaspoon salt
½ teaspoon cinnamon
1 teaspoon grated fresh orange peel
1 (1-pound) can apricot halves
2 tablespoons butter
½ cup pecan halves
Place sliced sweet potatoes in greased 10x6x1½ baking dish. In saucepan combine brown sugar, cornstarch, salt, cinnamon and orange peel. Drain apricots, reserving the syrup. Stir 1 cup of apricot syrup into the cornstarch mixture. Cook and stir over medium heat until boiling and cook 2 minutes.
Nestle apricots in between the slices of sweet potatoes. Add butter and pecan halves to sauce and pour over the sweet potatoes and apricots. Bake uncovered at 375 degrees for 25 minutes.
Note: This recipe can be prepared a day or two in advance.