Sweet Potatoes With Apricot Glaze^ Recipe
Yield: 8 servingsRecipe by luhu.jp
Ingredients:
6 medium: Sweet potatoes, (about 2 2/3
1/2 tsp: Grated lemon rind,
Pounds),
1/2 tsp: Ground cinnamon,
1/2 cup: Firmly packed brown sugar,
1/2 cup: Chopped pecans, toasted
1/2 cup: Apricot nectar,
Grarnish: orange-rind rose,
1/4 cup: Butter or margar ine,
And cruls,
1 tsp: Grated orange rind,
Directions:
For 10 mins. cook the sweet potatoes in boiling water or until tender.
Cool to touch; peel and cut into 1/4" slices.
Arrange potatoes in a lightly greased, 2 quart shallow baking dish;
set aside.
In a saucepan combine brown sugar and the next 5 ingredients; bring
to a boil,stirring often. boil for 1 mins. Drizzle mixture over sweet
potatoes.
If desired cover and refrigerate overnight. remove from refrigerate,
and let sit at room temperature for 30 mins.
Bake uncovered, at 350F. for 35 to 40 mins. or until thoroughly
heated. Sprinkle with pecans. If desired granish with orange-rind
rose and curls.
Southern Living Home for the Holidays 1994
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95
Source from luhu.jp
Cool to touch; peel and cut into 1/4" slices.
Arrange potatoes in a lightly greased, 2 quart shallow baking dish;
set aside.
In a saucepan combine brown sugar and the next 5 ingredients; bring
to a boil,stirring often. boil for 1 mins. Drizzle mixture over sweet
potatoes.
If desired cover and refrigerate overnight. remove from refrigerate,
and let sit at room temperature for 30 mins.
Bake uncovered, at 350F. for 35 to 40 mins. or until thoroughly
heated. Sprinkle with pecans. If desired granish with orange-rind
rose and curls.
Southern Living Home for the Holidays 1994
Shared by Carolyn Shaw 12-95
Submitted By CAROLYN SHAW On 12-30-95
Source from luhu.jp