6 large sweet potatoes
1/3 cup butter or margarine
3/4 cup firmly packed brown sugar
3/4 cup orange or apricot juice
1/2 cup pecan pieces
1/4 cup sugar
Spray a 9X13-inch microwave-safe baking dish with non-stick cooking spray; set aside.
Cook sweet potatoes in skins by boiling in water for 35 minutes or baking in microwave oven for 10 to 12 minutes on High power.
Peel and cut sweet potatoes into one-inch slices.
Arrange sliced sweet potatoes into prepared baking dish.
Heat a skillet over high heat for 3 minutes.
Add pecans and sugar.
Lower heat to medium and cook pecan, stirring constantly, until sugar melts and pecans are glazed (about 3 to 4 minutes).
Place on a sheet of foil, let cool and set aside.
Combine butter, brown sugar and juice in microwave safe bowl and heat on high power for 2 minutes.
Pour butter sauce over sweet potato slices and sprinkle with pecans.
Before serving, cover sweet potatoes with plastic wrap or glass cover and heat on High power in microwave for 6 minutes or until piping hot
No Nutritional Information Available