Apricot-Glazed Sweet Potatoes glisten and contain a delectable flavor. This recipe is excerpted from Treasured Amish and Mennonite Recipes (Fox Chapel Publishing, 2011), a cookbook filled with down-to-earth dishes that have been bringing families and communities together at the table for generations.
• 3 pounds sweet potatoes, cooked, peeled, and cut up
• 1 cup firmly 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 grated orange peel
• 2 teaspoons butter or margarine
• 1/2 cup chopped pecans
Place sweet potatoes in a 13x9x 3-inch baking dish and set aside. Combine sugar, cornstarch, and cinnamon in a saucepan. Stir in apricot nectar, water, and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat. Stir in butter and nuts.
Pour over sweet potatoes. Bake uncovered at 350° for 20-25 minutes or until heated through.
—Virginia Gindlesperger; Johnstown, Pennsylvania
To learn more about Amish culture and to try more delicious, down-home recipes, read Mennonite Recipes and a Brief History of the Amish.
This excerpt has been reprinted with permission from Treasured Amish and Mennonite Recipes by Mennonite Central Committee, published by Fox Chapel Publishing, 2011.
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