APRICOT SWEET POTATOES

2 T butter flavor Crisco
1 can (18 oz.) vacuum-packed sweet potatoes or yams, drained and cut crosswise into 1/2" thick slices
1 cup firmly packed brown sugar
1-1/2 T cornstarch
1 t grated orange peel
1/4 t salt
1/8 t cinnamon
1 can (5-1/2 oz.) apricot nectar
1/3 cup water
12 frozen apricot halves, cut into quarters
1/2 cup pecan halves or large pieces

Preheat oven to 375.  Grease lightly 1 to1-1/2 quart casserole or baking dish with butter flavor crisco.  Arrange potatoes in casserole.  Mix sugar, cornstarch, orange peel, salt, and cinnamon in heavy 1-quart saucepan.  Stir in apricot nectar and 1/3 cup water.  Cook and stir on medium-high heat until mixture comes to full rolling boil.  Remove from heat and stir in Butter Flavor Crisco (the 2 T) and apricots.  Pour evenly over potatoes and sprinkle with pecans.  Bake uncovered at 375 for 25 minutes or until hot and bubbly.  Makes 6 to 8 servings.

Well, this is my recipe!  She handwrote "Bonnie Ann" on it, plus I recognize it because I love to make this for the holidays.  Sometimes I even melt the mini marshmallows on top, but this is really good just like it is.  When greasing the casserole dish, that's not when you use the 2 T Crisco.  That comes later.  Just grease the dish like regular.  Also, I don't use the frozen apricot halves.  I cheat and use canned.  They're just easier to handle and cut up.  I usually have to make a double recipe for Thanksgiving. I can't believe I forgot to take a pic...rats.