just found this great sounding recipe in my favorite newspaper and really need to pass it on. november is history and as we head into the crazy month when all hell can break loose for many of us, think about this simple vegetable dish to take to a gathering or serve whenever….<\/p>\n
SWEET POTATOES with APRICOT PRESERVES and PECANS<\/p>\n
serves 6-8<\/p>\n
4 medium-size sweet potatoes, cooked and peeled<\/p>\n
1\/2 cup apricot preserves<\/p>\n
1\/4 cup brandy or rum<\/p>\n
2 Tbsp. butter<\/p>\n
1\/2 cup coarsely chopped pecans<\/p>\n
1. preheat oven to 325 degrees. lightly butter a shallow 1-1\/2 quart baking dish. cut the cooked potatoes into 1 inch pieces and place in dish.<\/p>\n
2. combine the preserves, brandy and butter in small saucepan and simmer for 3 minutes. spoon over the potatoes and sprinkle pecans on top.<\/p>\n
3. bake until bubbling, about 30 minutes.<\/p>\n
now what could be easier!<\/p>\n","protected":false},"excerpt":{"rendered":"
just found this great sounding recipe in my favorite newspaper and really need to pass it on. november is history and as we head into the crazy month when all hell can break loose for many of us, think about…<\/p>\n","protected":false},"author":176,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[],"yoast_head":"\r\n