Tropical Sweet Potatoes
- large sweet potatoes
- (8 ounces) can pineapple tidbits
- (8 1/2 ounces) can apricots, pureed
- 1/2 c
- firmly packed light brown sugar
- 1 1/2 Tbsp
- 2 tsp
- grated orange zest
- 1/2 tsp
- 1/8 tsp
- ground cinnamon
- 1/2 c
- chopped pecans
- 2 Tbsp
- butter, softened
Preheat oven to 375ºF. Grease a 2-quart baking dish.
Peel sweet potatoes and cut into 1/2-inch slices. Place in the prepared baking dish.
Drain pineapple, reserving 1/3 cup juice and the pineapple.
Combine reserved pineapple juice, pureed apricots, brown sugar, cornstarch, orange zest, salt and cinnamon in a medium saucepan and mix well.
Cook over medium-low heat, stirring continually, until thickened, about 3 minutes.
Add reserved pineapple, pecans and butter and mix well. Pour over sweet potatoes. Bake until hot and bubbly, about 20 to 25 minutes.