- 3 pounds sweet potatoes; boiled
- 1 cup packed brown sugar; firmly packed
- 5 teaspoons cornstarch
- ¼ teaspoon sea salt
- ⅛ teaspoon ground cinnamon
- 1 cup apricot nectar
- ½ cup hot water
- 2 teaspoons orange peel; grated
- 2 teaspoons margarine
- ½ cup pecan pieces
- Preheat oven to 350ºF.
- Place cooked, sliced sweet potatoes in a 13-inch-by-9-inch-by-2-inch pan.
- In a saucepan combine sugar, cornstarch, sea 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 in a preheated oven for 20 to 25 minutes.
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