Ingredients
3 pounds sweet potatoes, cooked, peeled and cut up1 cup packed brown sugar5 teaspoons cornstarch1/4 teaspoon salt1/8 teaspoon ground cinnamon1 cup apricot nectar1/2 cup hot water2 teaspoons grated orange zest2 tablespoons butter1/2 cup chopped pecans
Preparation
Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
