Apricot Sweet Potatoes

By debrcovey

Ingredients

• 1 lb. dried apricots
• 1 12 oz. can apricot nectar
• 1 cup water
• 4 lbs. sweet potatoes
• 1/2 cup light brown sugar
• 6 Tbsp. butter
• 2 Tbsp. orange juice
• 1 Tbsp. grated orange peel
• 1/2 cup pecan halves

Preparation

Step 1

Put apricots in saucepan and cover with apricot nectar and water. Let stand for one hour. Place over medium heat and cook until very tender (40 minutes). Cool and drain well, save liquid. Scrub potatoes and pierce several times; bake at 400 for 40 minutes or until tender. Cool, peel, and cut into lengthwise slices. Arrange layer of sweet potatoes in greased dish. Cover with a layer of apricots. Repeat layers ending with potatoes. Sprinkle top with brown sugar. In small bowl, mix 1/2 cup apricot liquid and butter, orange juice and peel. Pour mixture over casserole. Bake at 375 40 minutes. Remove from oven and arrange pecans on top; return to over and bake until bubbling.