Sweet Potato and Apricot Casserole
Prep Time: 10 minutes
Cooking Time: 35 minutes
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.
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
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.
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