Recipe: Sweet Potato and Pecan Casserole (using apricot nectar)

SWEET POTATO AND PECAN CASSEROLE

3 pounds sweet potatoes, boiled
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons grated orange peel
2 teaspoons margarine
1/2 cup pecans, chopped

Place cooked, sliced sweet potatoes in a 13x9x2-inch baking pan; set aside.

In a saucepan combine brown sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, 1/2 cup hot water and orange peel. Bring to a boil, stirring constantly, for two minutes. Remove from heat; stir in margarine and pecans. Pour over sweet potatoes.

Bake, uncovered, at 350 degrees F for 20-25 minutes.

From: Judy/AZ