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Add a photoServings: 10
Ingredients
- 6 ounce dry apricots
- 2 c. warm water
- 6 med sweet potatoes
- 1 c. firmly packed brown sugar
- 3 Tbsp. butter or possibly margarine -- melted
- 1 tsp grated orange peel
- 2 tsp orange juice
- 1 c. pecan halves
Directions
- Combine apricots and warm water in a saucepan; let stand 1 hour. Cover and cook over low heat 15 to 20 min or possibly till tender. Remove from heat; drain, reserving 1/4 c. liquid.
- Cook sweet potatoes in boiling water 20 to 25 min or possibly till tender. Let cold to touch; peel and cut into 1/2 inch slices.
- Layer half the sweet potatoes, apricots, and brown sugar in a lightly greased 13- x 9- x 2 inch baking dish; repeat layers.
- Combine reserved apricot liquid and next 3 ingredients, mixing well; pour over layers in casserole. Cover and bake at 375 degrees F. for 40 min. Top with pecans; bake 5 additional min.
- Yield: 10 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 152g | |
| Recipe makes 10 servings | |
| Calories 207 | |
| Calories from Fat 63 | 30% |
| Total Fat 7.32g | 9% |
| Saturated Fat 2.53g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 9mg | 3% |
| Sodium 64mg | 3% |
| Potassium 284mg | 8% |
| Total Carbs 35.51g | 9% |
| Dietary Fiber 2.5g | 8% |
| Sugars 25.46g | 17% |
| Protein 1.66g | 3% |
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