Sweet Potato Surprise

Cheri Clotiaux Stringer (originally from Southern Living)

Yield: 8-10 servings

Another one of our Thanksgiving Sweet Potato try-outs. I think we tried a different one every year until Faith started bringing her candied ones! (Dec 1996)

1 (16oz) can apricot halves
1 1/4 cups firmly packed brown sugar
1 1/2 Tbsp cornstarch
1/4 tsp salt
1/8 tsp ground cinnamon
1 tsp grated orange peel
2 Tbsp butter
1/2 cups pecan halves
5 medium sweet potatoes, cooked or 1 (29oz) can sweet potatoes

Drain apricots, reserving syrup. Combine sugar, cornstarch, salt, cinnamon and orange peel. Blend well. Gradually add apricot syrup, stirring constantly. Bring to a boil over medium heat. Boil 2 minutes.

Add apricots, butter and pecans. Stir until butter is melted.

Halve sweet potatoes and arrange in lightly greased 10x6x1 1/2-inch baking dish. Cover with apricot sauce.

Bake uncovered at 375˚F for 25 minutes.