Apricot-Pecan Sweet Potatoes Best Dishes - sydneypang

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Apricot-Pecan Sweet Potatoes

"This is a tremendous candy potato recipe with a little bit of instruction. You can use orange juice in location of the apricot nectar, which can be a touch hard to find -- however the end result is different and certainly makes the candy potato pop! This is a recipe my Aunt Birdie gave me about ten years ago"

Ingredients :

• three pounds sweet potatoes, peeled and cut into chunks
• 1 cup packed brown sugar
• five teaspoons cornstarch
• 1/four teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 cup apricot nectar
• half cup hot water
• 2 teaspoons grated orange peel
• 2 tablespoons butter
• half of cup chopped pecans

Instructions :

Prep : 20M	Cook : 8M	Ready in : 1H5M

• Place the sweet potatoes right into a massive pot and cowl with water. Bring to a boil over high warmness, then reduce warmth to medium-low, cowl, and simmer till smooth, about 20 minutes. Drain and allow to steam dry for a minute or .
• Preheat oven to 350 ranges F (a hundred seventy five stages C). Grease a 9x13-inch baking dish.
• Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook dinner for two minutes, stirring constantly. When the sauce is thick, stir within the butter and pecans. Place the candy potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
• Bake inside the preheated oven until soft and effervescent, 25 to 30 minutes.

Notes :

• Reynolds® Aluminum foil can be used to keep meals wet, cook dinner it evenly, and make smooth-up less complicated.

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