Ingredients
1 18oz can sweet potatoes, cut into 1/2 inch slices
1 C brown sugar
1 1/2 tbsp cornstarch
1 tsp grated orange peel
1/4 tsp salt
1/8 tsp cinnamon
1 5.5oz can apricot nectar
1/3 C water
2 Tbsp butter flavored crisco
12 frozen apricot halves, quartered
1/2 C pecan halves
Directions
Grease casserole dish.
Arrange potatoes in caserole dish.
Mix sugar, cornstarch, orange peel, salt, and cinnamon in heavy saucepan.
Stir in apricot nectar and water.
Cook on medium-high or high, stirling constantly, until full rolling boil.
Remove from heat.
Stir in crisco and appricots.
Pour over potatoes.
Sprinkle with pecans.
Bake uncovered at 375 for 25 minutes.
Notes
Recipe handed down by my Mom. 5.5 oz of apricot nectar is about 2/3 C. If you make the recipe stretch by doubling the potatoes, you don't need to add more liquid.
