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August 31, 2011
Sweet Potato Surprise
Comforting Potatoes
Prep time:
26 minutesbaking time:
25 minutes“It was a special occasion when Grandma served these luscious sweet potatoes.”
Ingredients
Serves 6
- 6 medium sweet potatoes
- 1 1/2 cups firmly packed light brown sugar
- 1 1/2 tablespoons cornstarch
- 1 teaspoon grated orange zest
- 1/8 teaspoon cinnamon
- 1 cup apricot nectar
- 1 (15 1/4 ounce) can sliced apricots, drained
- 2 tablespoons butter
- 1/2 cup chopped pecans
- orange zest strips, optional for garnish
Directions
1
Combine sweet potatoes with enough water to cover in a large saucepan. Bring to a boil over medium-high heat. Boil for 20 minutes; drain well. Cool until easily handled.
2
Preheat the oven to 375°F.
3
Remove peel from the sweet potatoes and discard. Cut each sweet potato into 1⁄2-inch slices.
4
Arrange sweet potato slices in a 2-quart round baking dish.
5
Combine brown sugar, cornstarch, grated orange zest and the cinnamon in a medium saucepan and mix well. Stir in apricot nectar.
6
Cook the mixture over medium heat, stirring continually, until thickened. Stir in the apricots. Pour over sweet potatoes.
7
Dot potatoes with butter and sprinkle with pecans. Bake until the sauce is bubbly, about 25 minutes. Garnish with orange zest strips, if desired.
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grandma's secret
grandma's secret
When the brown sugar dried out and was too hard to use, Grandma had a trick for salvaging it. She put a piece of soft, fresh bread or a slice of apple in the bag or container, closed it and let the brown sugar stand for a day to soften.
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