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Tropical Glazed Sweet Potatoes

Western.Chefs's picture
Ingredients
  Sweet potatoes 3 Pound, boiled and peeled
  Firmly packed light brown sugar 3⁄4 Cup (12 tbs)
  Cornstarch 1 1⁄2 Tablespoon
  Salt 1⁄4 Teaspoon
  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
  Butter 2 Tablespoon
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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