Description
This recipe came from a neighbor when i requested recipies for a cookbook our local history group was getting together. It has been a favorite of my family and many others that read it in our self published cookbook " the main menu of memories". If you use fresh potatoes, they should be cooked first to al dente stage.
Ingredients
- Sweet Potatoes
- Brown Sugar
- Cornstarch
- Salt
- Cinnamon
- Apricot Nectar
- Water
- Margarine
- Apricots
- Pecan Halves
Instructions
- 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