Tropical Glazed Sweet Potatoes - cooking recipe

Ingredients
    4 large sweet potatoes (3 lb.)
    1 (8 1/2 oz.) can crushed pineapple (undrained)
    3/4 c. firmly packed brown sugar
    1 1/2 Tbsp. cornstarch
    1/4 tsp. salt
    1/8 tsp. cinnamon
    2 tsp. grated orange rind
    1 (16 oz.) can apricots (undrained and pureed)
    2 Tbsp. butter or margarine, softened
    1/2 c. chopped pecans
Preparation
    Cook sweet potatoes in boiling water 20 to 25 minutes or until tender. Let cool to touch; peel and cut into 1/2 inch slices. Arrange slices so edges overlap in a lightly greased 12 x 8 x 2-inch baking dish; set aside.

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