Spiced Sweet Potatoes
- 1 1/2 cups Smucker's Apricot Preserves
- 1/2 cup water
- 2 teaspoons lemon juice
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cinnamon
- 4 large sweet potatoes, peeled and cut lengthwise into 8 wedges
Preheat the oven to 400 degrees F. In a heavy saucepan, combine the Smucker's preserves and water. Over medium-high heat, bring the mixture to a boil; reduce the heat and simmer for 5 minutes, stirring constantly. Remove the mixture from the heat and stir in the lemon juice, nutmeg and cinnamon.
Arrange the sweet potatoes in a baking pan. Using a pastry brush, baste the potatoes thoroughly with sauce, using about half the sauce. Bake about 40 minutes, or until tender, basting with the remaining sauce about halfway through cooking time.
Recipe reprinted by permission of Smucker's. All rights reserved.
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