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The Simple Skillet | Sweet Potato and Apricot Casserole

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Sweet Potato and Apricot Casserole


Serves: 8

Prep Time: 10 minutes

Cooking Time: 35 minutes

Difficulty: Easy

Comments

This makes a great holiday dish. You can use fresh sweet potatoes as well. Just peel and cook them, then slice them into half inch thick slices.

Ingredients

28 ounces sweet potatoes, canned

3/4 cup brown sugar, packed

1 1/2 teaspoons corn starch

1 teaspoon orange(s), peel, grated

1/4 teaspoon salt

1/8 teaspoon cinnamon, ground

15 1/2 ounces apricot nectar, such as Kern's

2 tablespoons butter

1/3 cup apricots, dried

1/2 cup nuts, pecans, chopped

cooking spray

Preparation

Preheat oven to 375 degrees. Spray a 1 1/2 or 2 quart baking dish with cooking spray and arrange potatoes in the dish. In a small saucepan, mix the sugar, corn starch, orange peel, salt and cinnamon. Stir in apricot nectar and 1/3 cup of water. Cook and stir on medium high until boiling. Remove from heat, stir in butter and apricots. Pour evenly over potatoes and sprinkle with pecans. Bake uncovered at 375 degrees for about 25 minutes.

Nutrition

Per Serving About: 300 calories, 8 g fat, 2.5 g saturated fat, 0 g trans fat, 3 g protein, 56 g carbohydrates, 3 g dietary fiber, 180 mg sodium


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