Title: Sweet Potato and Pecan Casserole
Categories: Vegetables, Casseroles
Yield: 8 Servings

3 lb Sweet potatoes -- boiled
1 c Packed brown sugar
5 ts Cornstarch
1/4 ts Salt
1/8 ts Ground cinnamon
1 c Apricot nectar
1/2 c Hot water
2 ts Orange peel -- grated
2 ts Margarine
1/2 c Pecans -- chopped

Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan. In a saucepan
combine sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, water
and orange peel. Bring to a boil, stirring constantly, for two minutes.
Remove from heat; stir in margarine and pecans. Pour over sweet potatoes.
Bake, uncovered, at 350 degrees for 20-25 minutes.

Recipe By : Jo Anne Merrill

From: Emory!rahul.Net!watson@sunshine.Edate: Fri, 25 Mar 1994 07:48:43
~0800 (

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip