Apricot-Glazed Sweet Potatoes Recipe

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Type: Apricot-Glazed Sweet Potatoes Free Cooking Recipe – Thanks Giving

No other!

Ingredients / Directions
3/4 pound dried apricots
1 (9 ounce) can apricot nectar
3/4 cup(s) water
3 pounds sweet potatoes or yams
3/8 cup(s) light brown sugar
packed
4 tablespoons butter or margarine
melted
1 1/2 tablespoons orange juice
1 tablespoon grated orange rind
1/2 cup(s) pecan halves Place apricots in a medium saucepan and cover with apricot nectar and water. Let stand 1 hour(s) for fruit to soften. Place over moderate heat and simmer
uncovered
until apricots are very tender
about 40 minutes. Cool and drain well
reserving the liquid.

Scrub sweet potatoes or yams. Place on baking sheet and bake at 400 degrees F for 30 to 40 minutes
or until tender when pierced with a fork. Cool; peel and cut into lengthwise slices about 1/4-inch thick. Lightly grease an 11 x 7-inch shallow baking dish. Arrange a layer of sweet potatoes or yams in the dish. Cover with a layer of apricots. Repeat
alternating layers of potatoes and apricots. Sprinkle top with brown sugar.

In a small bowl
mix 1/2 cup(s) reserved apricot liquid with melted butter or margarine
orange juice and orange rind. Pour mixture over the layers. May be covered and refrigerated for 2 days. Before baking
bring to room temperature.

Bake uncovered at 375 degrees F for 40 minutes
basting occasionally with liquid in bottom of dish. Remove from oven and place pecan halves on top. Return to oven and bake until casserole is bubbling and top is well-glazed
about 5 to 10 minutes. Let stand 10 minutes before cutting.

Makes 12 to 14 servings.

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