Sweet Potato and Pecan Casserole

Recipe By     : Jo Anne Merrill
Serving Size  : 8    Preparation Time :0:35
Categories    : Vegetables                       Casseroles

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3      pounds        sweet potatoes -- boiled
   1      cup           packed brown sugar
   5      teaspoons     cornstarch
     1/4  teaspoon      salt
     1/8  teaspoon      ground cinnamon
   1      cup           apricot nectar
     1/2  cup           hot water
   2      teaspoons     orange peel -- grated
   2      teaspoons     margarine
     1/2  cup           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.

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Serving Ideas : Serve this with your winter holiday feasts.