Sweet potato and pecan casserole

 
                      Sweet Potato and Pecan Casserole
 
 Recipe By     : Jo Anne Merrill
 Serving Size  : 8    Preparation Time :0:35
 Categories    : Vegetables                       Casseroles
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    3      pounds        sweet potatoes -- boiled
    1      cup           packed brown sugar
    5      teaspoons     cornstarch
      1/4  teaspoon      salt
      1/8  teaspoon      ground cinnamon
    1      cup           apricot nectar
      1/2  cup           hot water
    2      teaspoons     orange peel -- grated
    2      teaspoons     margarine
      1/2  cup           pecans -- chopped
 
      Place cooked, sliced sweet potatoes in a 13 x 9 x 2-inch pan.
 	  In a saucepan combine sugar, cornstarch, salt and cinnamon. Stir in
     apricot nectar, water and orange peel. Bring to a boil, stirring
     constantly, for two minutes. Remove from heat; stir in margarine and
     pecans.
 	  Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25
     minutes.
 
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 Per serving: 288 Calories; 4g Fat (11% calories from fat); 2g Protein; 63g
Carbohydrate; 0mg Cholesterol; 106mg Sodium
 
 Serving Ideas : Serve this with your winter holiday feasts.