Sweet Potato Casserole
Canned sweet potatoes baked in a flavorful mixture of crushed pineapple, maple syrup, pecan halves, dried apricots, brown sugar, butter, cinnamon and pumpkin pie spice.
1 (2-pound 8-ounce) can sweet potatoes, drained
1 (8-ounce) can crushed pineapple, drained
1/2 cup maple syrup
1/2 cup pecan halves
1/4 cup sliced dried apricots
1/4 cup brown sugar, packed
1 tablespoon butter, melted
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
- Place drained sweet potatoes in a lightly greased 1 1/2-quart baking dish.
- Combine remaining ingredients; pour over the potatoes.
- Bake, uncovered, in a preheated oven at 350°F (175°C) for 45 minutes or until heated through.
Makes 8 to 10 servings.