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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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APRICOT SWEET POTATOES This recipe came from an estate sale. I obtained it when I purchased the family collection from the Woods Estate in Canton, Texas in 1988. Ingredients:
6 ounces dried apricots |
2 cups hot water |
6 medium sweet potatoes |
1 cup firmly packed brown sugar |
3 tablespoons butter melted |
1 teaspoon grated orange peel |
2 teaspoons orange juice |
1 cup pecan halves |
Directions:
1. Combine apricots and hot water in saucepan then allow to stand 1 hour.
2. Cover and cook over low heat 20 minutes then remove from heat and drain.
3. Reserve 1/4 cup liquid from apricots.
4. Cook sweet potatoes in boiling water 25 minutes then allow to cool to touch.
5. Pell and cut potatoes into 1/2 slices.
6. Layer half the potatoes, apricots and brown sugar in a lightly greased rectangular baking dish.
7. Repeat layers then combined reserved apricot liquid and next 3 ingredients mixing well.
8. Pour over layers in casserole then cover and bake at 375 for 40 minutes.
9. Top with pecans then bake 5 additional minutes.
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