Sweet Potato Supreme
This rich casserole gets a little twist with the addition of juicy apricots in their syrup for a decadent side dish that does not disappoint. Crunchy pecans blended throughout give the sweet potatoes a surprising extra crunch.
-
1 1/4
cup
brown sugar
-
1/4
tsp.
Kosher salt
-
zest of one orange
-
2
tbsp.
butter or margarine
-
1 1/2
tbsp.
cornstarch
-
1/8
tsp.
cinnamon
-
1
1 lb. can apricot halves in syrup
-
1/2
cup
pecans
-
2
lbs.
canned sweet potatoes
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Preheat oven to 375 degrees.
-
Place sweet potatoes in greased 9 x 13 baking dish or 2 quart round or oval baking dish.
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Combine sugar, cornstarch, cinnamon, orange zest, apricots and syrup in medium saucepan. Cook and stir until boiling. Add pecans. Pour over potatoes.
-
Bake uncovered for 25 minutes.