I am a mother, wife living the good life. My dad was from the back woods of west virginia yes very outdoorsy. My mom grew up on a small ranch in Marlin texas about 20 min from waco and about 90 minutes from dallas/houston area. Unfortunately I never got to know my mom she died when I was a baby but I had some wonderful women in my life who nurtured my wild spirit. Some of my favorite memories are spending time in my granmother Rebecca's kitchen.
Friday, January 20, 2012
Apricot-Pecan Sweet Potatoes
The Sweet Potato is one of the most perfect foods. It is packed full of vitamins and minerals as well as being an all natural anti-inflammatory super food. You could substitute it in any potato recipe though at first may seem a little odd.
This is a recipe I originally got from my aunt Birdie. She has been making this at every holiday I remember and been a part of our meals for over 10 years. It's a bit different take on the sweet potato.
Apricot pecan sweet potato
3 pounds sweet potatoes, peeled and cut into chunks
1 cup 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 tablespoons butter
1/2 cup chopped pecans
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.