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serves 8
3 lbs. sweet potatoes, cooked; or two 15-oz cans cooked yams
1 cup brown sugar, packed
2 Tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground cinnamon(if can tolerate)
1 cup apricot nectar(if can tolerate)
1/2 cup hot water
3 tsp. grated orange peel(if can tolerate)
1 Tbsp. margarine
1/2 cup sliced almonds
Place cooked, sliced yams or sweet potatoes in a 13 x 9 x 2-inch pan. Preheat oven to 350 degrees F. In a saucepan combine brown sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, hot water and orange peel. Bring to a boil and, stirring constantly, cook for two minutes. Remove from heat; stir in margarine and almonds. Pour over yams. Bake, uncovered, at 350 degrees for 20-25 minutes.
NOTES : This is a great recipe for winter dinners. It can be made ahead and refrigerated, then warmed in the oven or microwave. Some people can get away with the apricot nectar and some can't. If the apricot nectar is too acid for you, substitute pear nectar.
3 lbs. sweet potatoes, cooked; or two 15-oz cans cooked yams
1 cup brown sugar, packed
2 Tbsp. cornstarch
1/4 tsp. salt
1/4 tsp. ground cinnamon(if can tolerate)
1 cup apricot nectar(if can tolerate)
1/2 cup hot water
3 tsp. grated orange peel(if can tolerate)
1 Tbsp. margarine
1/2 cup sliced almonds
Place cooked, sliced yams or sweet potatoes in a 13 x 9 x 2-inch pan. Preheat oven to 350 degrees F. In a saucepan combine brown sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, hot water and orange peel. Bring to a boil and, stirring constantly, cook for two minutes. Remove from heat; stir in margarine and almonds. Pour over yams. Bake, uncovered, at 350 degrees for 20-25 minutes.
NOTES : This is a great recipe for winter dinners. It can be made ahead and refrigerated, then warmed in the oven or microwave. Some people can get away with the apricot nectar and some can't. If the apricot nectar is too acid for you, substitute pear nectar.
