Sweet Potatoes (Yams ) With Apricots |
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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Sallie Riester. It sounds like an easy recipe since it uses canned yams and apricots. The note by the chef stated: To double the recipe you need only 1 1/2 of the sauce to twice the amount of potatoes, apricots and pecans. This is Mrs. Riester's Mom's recipe. Ingredients:
1 (16 ounce) can yams, drained |
1 (16 ounce) can apricots, pitted, drain reserving 1/2 cup juice |
1/4 cup pecan halves |
1 1/4 cups brown sugar |
1 1/2 tablespoons cornstarch |
1/4 teaspoon salt |
1/8 cup butter |
1/8 teaspoon cinnamon |
1 teaspoon orange peel, grated |
Directions:
1. Layer sweet potatoes and apricots in casserole dish.
2. Sprinkle with pecan halves.
3. In a saucepan, combine remaining ingredients, including the apricot juice, bring to a boil, and continue to cook for 2 minutes, stirring constantly.
4. Pour sauce over casserole and bake at 375 degrees F. for 25 minutes.
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