Apricot-Sweet Potato Bake

SWEET POTATO CASSEROLE RECIPE
Thanksgiving! In our family, this is our favorite holiday. My daughter, her husband and two sons will spend the week with us. With my mom and dad, we’ll be eight at the table. I love that, a big crowd for Thanksgiving Dinner. It’d be even better if our two sons and their families were here, too, but No. One Son will be here in a couple of weeks with his significant other. No. Two Son is in Kuwait and we’ll see his wife and daughter soon. So eight will do it this Thursday.

Every year we fuss about whether to focus on turkey or ham. How you could not have a turkey on Thanksgiving Day I do not fathom, but the fuss is moot. We always just have both. The dressing and the cranberry sauce are the must haves. The rest is negotiable. Usually a sweet potato dish, Amy’s green bean casserole with the crunchy onions on top, cornbread, and for those who spurn my sweet potatoes, mashed white potatoes, pumpkin pie, and cherry pie. Variables: pickled pineapple, squash casserole, homemade cranberry sauce variations (ever had it with horse radish mixed in?), oh, and don’t forget the gravy.

I’ve made gravy from scratch a few times from the turkey drippings. But it is a lot of trouble on a busy day. I just use the little powder envelopes and add the drippings to that. Nobody ever complains.
Because it’s Thanksgiving, and I truly am grateful for all our blessings, I want to share my most fabulous sweet potato and apricots casserole recipe.

About 1 ½ lbs. sweet potatoes, peeled and halved lengthwise.
¾ c firmly packed brown sugar
1 ½ T. cornstarch
¼ t salt
1/8 t ground cinnamon
1 t grated orange rind
1 or 2 16oz. can apricot halves (I use two)
2T butter or margarine
1/3 c pecan halves (I like more)

Place sweet potato halves in a lightly greased 10x6x2 baking dish; set aside.
Combine sugar, cornstarch, salt, cinnamon, and orange rind in a heavy saucepan; mix well. Drain apricots, reserving liquid, and set aside.
Add enough water to apricot liquid to make 1 cup. Gradually stir into dry mixture; cook over medium heat, stirring constantly, until smooth and thickened. Remove from heat. Add butter; stir until butter melts. Add apricots and pecans; stir gently. Pour over sweet potatoes; cover and bake at 375 degrees for 50 to 55 minutes or until potatoes are tender. Yield: 6 servings.
Enjoy! and Happy Thanksgiving to you and your loved ones.