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Apricot Pecan Sweet Potatoes
Ingredients
- 4 med Sweet Potatoes, cooked and peeled
- 1/2 c. Apricot Preserves
- 1/4 c. Apricot Brandy or possibly Schnapps
- 2 Tbsp. Unsalted Butter or possibly Margarine
- 1/4 c. Coarsely Minced Pecans
Directions
- Preheat the oven to 325F degrees. Lightly butter a shallow 1 1/2-qt baking dish. Cut the potatoes into pcs and put them into the prepared baking dish.
- Combine the preserves, brandy, and butter in a small saucepan and simmer over medium heat for 3 to 4 min. Spoon the mix over the potatoes and sprinkle with the pecans. Bake for 30 min or possibly till warm and bubbly.
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