Sweet Potato Bake - cooking recipe

Ingredients

3 lb. sweet potatoes
1 c. brown sugar, packed
1 1/2 Tbsp. cornstarch
1/4 tsp. salt
1/8 tsp. cinnamon
1 c. apricot nectar
1/2 c. hot water
2 tsp. orange peel
2 Tbsp. butter
1/2 c. chopped pecans

Preparation

Peel sweet
potatoes.
Cook
in
boiling,
salted water until tender, but
not mushy.
Drain and cool.
Combine sugar, cornstarch, salt and
cinnamon
in a medium saucepan.
Stir in apricot nectar, hot
water\tand
orange peel.
Bring to a full boil, stirring constantly.\tRemove from heat.
Stir in butter. Cool slightly; stir in pecans.
Cut sweet potatoes in half and place them in a
7\t1/2
x 12-inch casserole.
Pour sauce over potatoes so all
are
glazed.
Bake,
covered,
at 375\u00b0 for 25 minutes, until sauce is bubbling.