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Categories:Viewed: 31 - Published at: 5 years ago
Ingredients
- 1 c. apple juice
- 4 tsp. cornstarch
- 1/2 c. maple-flavored syrup
- 1/2 tsp. cinnamon
- 1 Tbsp. margarine or butter
- 1/8 tsp. salt
- 2 lb. sweet potatoes (about 3 large), peeled, cut into 3/4-inch cubes (about 5 c.)
- 2 Tbsp. chopped pecans
Method
- In small bowl, combine 2 tablespoons of the apple juice and the cornstarch; mix well.
- Set aside.
- In large skillet or Dutch oven, combine remaining apple juice, syrup, cinnamon, margarine and salt; mix well.
- Bring to a boil.
- Add potatoes; stir to coat well. Return to a boil.
- Reduce heat; cover and simmer 8 to 10 minutes or just until potatoes are tender.
- Stir cornstarch mixture into potato mixture; cook and stir over medium-high heat until bubbly and thickened.* Pour into ungreased 8-inch square (1 1/2-quart) baking dish; cover tightly with foil.
- Refrigerate up to 24 hours.
