Tropical Glazed Sweet Potatoes
|Sweet potatoes||3 Pound, boiled and peeled|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Canned apricots||1 Cup (16 tbs), pureed|
|Crushed pineapple||1 Cup (16 tbs), drained|
|Liquid reserved||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||2 Teaspoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Drain potatoes and slice in half; place in a buttered 13- x 9- x 2-inch casserole.
Combine sugar, cornstarch, salt, and cinnamon in saucepan.
Blend in apricots, pineapple liquid, and orange rind.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in butter or margarine.
Cool slightly; stir in pecans and pineapple.
Pour sauce over potatoes.
Bake at 375° for 25 minutes or until sauce is bubbly.