Ingredients:
1 (18 ounce) cans sweet potatoes
1 cup brown sugar
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/4 teaspoon cinnamon
1 (5 1/2 ounce) cans apricot nectar
1/3 cup water
2 tablespoons margarine
12 apricots, quartered ( may be fresh, dried or canned)
1/2 cup pecan halves ( or big pieces)
Directions:
Grease a 1 to 1 1/2 quart baking dish.
Arrange sweet potatoes in single layer.
Mix sugar, cornstarch, salt and cinnamon in a 1 quart saucepan.
Stir in apricot nectar and 1/3 cup water.
Cook and stir on high heat until the mixture comes to a boil.
Remove from heat and add margarine and apricots.
Pour evenly over potatoes.
Sprinkle with pecans.
Bake uncovered at 375 degrees for 25 to 30 minutes.
The casserole will be hot and bubbly.
Servings: 8
Time preparation: 10 min.
Time total: 40 min.