Tropical Glazed Sweet Potatoes - cooking recipe
Ingredients
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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
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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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