1 lb sweet potatoes, dry
2 cups apricot halves
½ cup brown sugar
1 ½ tbsp cornstarch
¼ tsp salt
⅛ tsp cinnamon
1 tsp orange peel
1 cup apricot juice
½ cup pecan halves
2 tbsp butter
⅓ cup water
Preheat the oven to 375 degrees F.
Grease a baking dish and set aside.
In a saucepan, mix the sugar, cornstarch, salt, cinnamon, orange peel, and apricot juice.
Stir in the water and boil for 2 minutes on high heat.
Remove the pot from the heat. Add the butter and apricots, stirring until well-combined.
Grab the baking dish and arrange the sweet potatoes in a single layer.
Pour the apricot syrup over the sweet potatoes and bake for 25 minutes.
Serve warm and have a slice of this buttery Sweet Potato and Apricot Casserole!
Sugar: 23g
:
Calcium: 40mg
Calories: 208kcal
Carbohydrates: 35g
Fat: 7g
Fiber: 3g
Iron: 1mg
Potassium: 366mg
Protein: 2g
Saturated Fat: 1g
Sodium: 143mg
Vitamin A: 8915IU
Vitamin C: 6mg
