recipelink.com Chat Room Recipe Swap - 2000-12-13
From: Nancy,.SanFran

Apricot-Glazed Sweet Potatoes
Serving Size : 12

1 pound Dried Apricots
12 ounces Can -- Apricot Nectar
1 cup Water
4 pounds Sweet Potatoes or Yams
1/2 cup light Brown Sugar -- Packed
6 tablespoons Butter or Margarine -- melted
2 tablespoons Orange Juice
1 tablespoon Grated Orange Rind
1/2 cup Pecan Halves

Place apricots in medium saucepan; cover with nectar and water. Let stand 1 hour to soften fruit. Place over moderate heat and simmer, uncovered, until apricots are very tender (about 40 minutes). Cool; drain well, reserving liquid.

Scrub sweet potatoes or yams. Place on baking sheet and bake at 400 degrees for 30-40 minutes or until tender when pierced with a fork. Cool; peel and cut into lengthwise slices about 1/4 inch thick.

Lightly grease a 2-quart (7 x 11-inch) shallow baking dish. Arrange a layer of sweet potatoes in the dish. Cover with a layer of apricots. Repeat, alternating layer of potatoes and apricots. Sprinkle top with brown sugar.

In a small bowl, mix 1/2 cut reserved apricot liquid, melted butter, orange juice and orange rind. Pour mixture over the layers.

Before serving, bring to room temperature. Bake uncovered at 375 degrees for 40 minutes, basting occasionally with liquid from bottom of dish. Remove from oven and place pecan halves on top. Return to oven and bake until casserole is bubbling and top is well glazed (5-10 minutes). Let stand 10 minutes before cutting into squares.