Apricot-Glazed Sweet Potatoes

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* Exported from MasterCook *

 

APRICOT-GLAZED SWEET POTATOES

 

Recipe By :

Serving Size : 12 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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3/4 lb. dried apricots

1 can apricot nectar -- (9 oz.)

3/4 C. water

3 lb. sweet potatoes or yams

3/8 C. light brown sugar -- packed

4 T. butter or margarine -- melted

1 1/2 T. orange juice

1 T. grated orange rind

1/2 C. pecan halves

 

Place apricots in a medium saucepan and cover with apricot nectar and water.

Let stand 1 hour for fruit to soften. Place over moderate heat and simmer,

uncovered, until apricots are very tender, about 40 minutes. Cool and drain

well, reserving the liquid.

 

Scrub sweet potatoes or yams. Place on baking sheet and bake at 400°F for 30

to 40 minutes, or until tender when pierced with a fork. Cool; peel and cut

into lengthwise slices about 1/4-inch thick. Lightly grease an 11 x 7-inch

shallow baking dish. Arrange a layer of sweet potatoes or yams in the dish.

Cover with a layer of apricots. Repeat, alternating layers of potatoes and

apricots. Sprinkle top with brown sugar.

 

In a small bowl, mix 1/2 cup reserved apricot liquid with melted butter or

margarine, orange juice and orange rind. Pour mixture over the layers. May

be covered and refrigerated for 2 days. Before baking, bring to room

temperature.

 

Bake uncovered at 375°F for 40 minutes, basting occasionally with liquid in

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, about 5 to

10 minutes. Let stand 10 minutes before cutting. Makes 12 to 14 servings.

 

 

Source:

" http://www.recipegoldmine.com/veg/veg1.html "

 

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Per Serving (excluding unknown items): 412 Calories; 34g Fat (71.0% calories

from fat); 2g Protein; 29g Carbohydrate; 3g Dietary Fiber; 83mg Cholesterol;

318mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1 1/2 Fruit; 6 1/2

Fat; 1/2 Other Carbohydrates.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0