Apricot Sweet Potato Casserole |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe came from a neighbor when I requested recipies for a cookbook our local history group was getting together. It has been a favorite of my family and many others that read it in our self published cookbook The Main Menu of Memories . If you use fresh potatoes, they should be cooked first to al dente stage. Ingredients:
1 (18 ounce) can sweet potatoes |
1 cup brown sugar |
1 1/2 tablespoons cornstarch |
1/4 teaspoon salt |
1/4 teaspoon cinnamon |
1 (5 1/2 ounce) can apricot nectar |
1/3 cup water |
2 tablespoons margarine |
12 apricots, quartered (may be fresh, dried or canned) |
1/2 cup pecan halves (or big pieces) |
Directions:
1. Grease a 1 to 1 1/2 quart baking dish.
2. Arrange sweet potatoes in single layer.
3. Mix sugar, cornstarch, salt and cinnamon in a 1 quart saucepan.
4. Stir in apricot nectar and 1/3 cup water.
5. Cook and stir on high heat until the mixture comes to a boil.
6. Remove from heat and add margarine and apricots.
7. Pour evenly over potatoes.
8. Sprinkle with pecans.
9. Bake uncovered at 375 degrees for 25 to 30 minutes.
10. The casserole will be hot and bubbly.
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