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Sweet Potato Bake (Serves 8)

This make-ahead sweet potato casserole would be a tasty addition to most any holiday menu. The next time you walk by the sweet potato display at the grocery store, remember this recipe.

3 pounds sweet potatoes
1/2 cup brown sugar
1 and 1/2 tablespoons cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
1 cup apricot nectar
1/2 cup hot water
2 teaspoons grated orange peel
2 tablespoons butter
1/2 cup chopped pecans

1. Peel sweet potatoes, Cook in boiling salted water until     tender, but not mushy. Drain and cool.

2. In 1-quart microwave-safe measurer or small saucepan,     combine brown cornstarch, salt and cinnamon. Stir in     apricot nectar, water and orange peel.

3. Microwave on Full Power 3-4 minutes until thickened,     stirring two or three times with a wire whisk or bring to     a boil over medium heat on the stove top, stirring     constantly.

4. Remove from heat. Stir in butter. Cool slightly; stir in     pecans.

5. Cut sweet potatoes in slices and arrange in 8x12-inch     casserole. Pour sauce over potatoes so all are glazed.

6. If you wish, cover and refrigerate overnight.

7. Bake, covered, in preheated 375 degree oven for 25-30     minutes, or until sauce is bubbling.

Nutritional information per serving
289 calories, 3 grams protein, 8 grams fat, 53 grams carbohydrate, 4 grams fiber, 8 milligrams cholesterol, 120 milligrams sodium