Apricot-Pecan Sweet Potatoes

Ingredients

• pound ssweet potatoes, peeled and cut into chunks
• cup packed brown sugar
• cup apricot nectar
• 1/2 cup hot water
• teaspoon scornstarch
• teaspoon sgrated orange zest
• 1/4 teaspoon salt
• 1/8 teaspoon ground cinnamon
• 1/2 cup chopped pecans
• tablespoon sbutter

Instructions

1. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium low and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
2. Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
3. Combine sugar, apricot nectar, water, cornstarch, orange zest, salt, and cinnamon together in a medium saucepan over medium heat; bring to a boil. Reduce heat to medium low; cook, stirring constantly, until sauce thickens, about 2 minutes. Stir in pecans and butter.
4. Transfer sweet potatoes to the prepared baking dish; pour apricot sauce evenly over top.
5. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.