Ingredients :
- 6 medium sweet potatoes
- 1 1/2 cup firmly packed light brown sugar
- 1 1/2 tbsp cornstarch
- 1 tsp Orange zest
- 1/8 tsp Cinnamon
- 1 cup Apricot nectar
- 15 1/4 oz can sliced apricots, drained
- 2 tbsp butter
- 1/2 cup chopped pecans
Method :
- Put sweet potatoes in pot & cover with water. Bring to boil & boil on medium high heat for 20 minutes; drain well. Cool until easily handled.
- Preheat oven to 375°F.
- Remove peel from the sweet potatoes & discard. Cut each potato into 1/2-inch slices.
- Arrange sweet potato slices in a 2 qt baking dish.
- Combine brown sugar, cornstarch, orange zest, & cinnamon in a medium saucepan & mix well. Stir in apricot nectar.
- Cook the mixture over medium heat, stirring continually, until thickened. Stir in apricots. Pour over sweet potatoes.
- Dot potatoes with butter & sprinkle with pecans.
- Bake until sauce is bubbly, about 25 minutes.
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