|
|
|
1 lb. dried apricots
1 12oz. can apricot nectar
1 c. water
4 lbs. sweet potatoes or yams
Topping:
1/2c. packed brown sugar
6 tblsp. melted butter
2 tblsp. orange juice
1 tsp. grated orange rind
1/2 c. pecan halves
Pine nuts (optional—added at the end!)
Put the apricots in a saucepan and cover with the nectar and
water. Let it stand an hour, and then place the pan over moderate
heat and simmer until the apricots are tender (about 40 minutes).
Drain and save the liquid.
Scrub the potatoes and bake them at 400º for 30 minutes. Cool
them, peel them, and cut them in slices lengthwise.
Lightly grease a 2 quart casserole and layer it with 1/3 of the
potatoes 1/2 of the apricot mixture, 1/3 of the potatoes, the rest
of the apricots, then the rest of the potatoes. Cover with the
topping and bake at 375º for 40 minutes, basting occasionally with
the liquid that gathers.
Add the (optional) pine nuts on top for the last 10 minutes. (This
dish can be made 2 days ahead.)
Source: Doris
|
|
