Ingredients
8 ounces dried apricots
1 cup apricot nectar
2 medium sweet potatoes
3/4 cup brown sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1 cup pineapple juice
1/2 cup crushed pineapple
Reserved apricot nectar, plus enough to make 1/2 cup
1/4 cup butter, melted
1/2 cup chopped pecans
Preparation
Preheat oven to 350’. In a medium blows soak dried apricots in nectar for 30 minutes. Meanwhile, peel and thinly slice sweet potatoes. Drain apricots and reserve nectar. Arrange sweet and apricots in a well greased 8X8 baking dish. Mix together brown sugar, cornstarch, cinnamon, pineapple juice, pineapple, apricot syrup and butter. Pour mixture over yams and apricots sprinkle with chopped pecans and bake uncovered for 45-50 minutes, or until sweet potatoes are tender. Makes 6-8 servings.
