Yield:
8 servingsIngredients
3 pounds sweet potatoes, cooked, peeled, and cut into large chunks
1 cup packed brown sugar
5 teaspoons cornstarch
1/4 teaspoon salt
1/8 teaspoon cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons grated orange peel
2 teaspoons butter or margarine
Instructions
Preheat oven to 350 degrees F. Place potatoes in a 13×9 baking dish. In a saucepan, combine sugar, cornstarch, salt, and cinnamon; stir in nectar, water and orange peel. Bring to boil. Cook, stirring, for 2 minutes. Remove from heat; stir in butter. Pour over potatoes. Bake, uncovered, for 20 to 25 minutes.
