Ingredients
| 1 1/2 |
cups Smucker's sugar free Apricot Preserves |
| 1/2 |
cup water |
| 2 |
teaspoons lemon juice |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon ground nutmeg |
| 1/4 |
teaspoon ground cinnamon |
| 4 |
medium sweet potatoes, peeled and cut lengthwise into eight wedges |
Directions
- Heat oven to 400°F.
- In a heavy saucepan, combine Smucker's® preserves and water. Over medium high heat, bring mixture to a boil; reduce heat and simmer for 5 minutes, stirring constantly. Remove mixture from heat and stir in lemon juice, salt, nutmeg and cinnamon.
- Arrange sweet potatoes in a baking pan. Using a pastry brush, baste potatoes thoroughly with sauce, using about half the sauce.
- Bake about 40 minutes, or until tender, basting with remaining sauce about halfway through cooking time.
Categories
Side Dish
|
