This is something I started making when we began having Thanksgiving dinner at our house. I like sweet potatoes, but not the candied stuff with marshmallows on it. This recipe uses apricot nectar and sugar to make a nice glaze that’s flavorful but not too sweet.

Ingredients

• 3 pounds sweet potatoes, boiled
• 1 cup sucanat
• 5 teaspoons cornstarch
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1 cup apricot nectar
• 1/2 cup hot water
• 2 teaspoons orange peel, grated
• 2 teaspoons margarine
• 1/2 cup walnuts, chopped

Preparation

1. Peel and slice sweet potatoes
2. Boil sweet potatoes until tender. It’s easy to do this the day before, that way prep time on Thanksgiving day is around 10 minutes.

Instructions

Place cooked, sliced sweet potatoes in a 9×13 baking dish. In a saucepan, combine sucanat, cornstarch, salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly (a whisk comes in handy here), for two minutes. Remove from heat; stir in butter and walnuts. Pour glaze over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes.