Recipes:
## **Candied Sweet Potatoes**
**Serves 6**
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### **Ingredients**
* 1 (16-ounce) can whole sweet potatoes, drained
* 1 (15 1/4-ounce) can apricot halves
* 1 cup packed light brown sugar
* 1 1/2 tablespoons cornstarch
* 1/4 teaspoon salt
* 1/8 teaspoon cinnamon
* 1/2 teaspoon grated orange peel
* 2 tablespoons butter or margarine
* 3/4 cup chopped pecans
* 1 1/2 cups miniature marshmallows
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### **Make Ahead**
You can prepare these delicious potatoes up to the baking stage in **step 3** at least **4 hours ahead**. Refrigerate until ready to bake.
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### **Variation**
For a snappy flavor, add **1/4 teaspoon ground ginger** with the salt, cinnamon and orange peel in step 2.
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### **Directions**
1. Preheat oven to **375°F**. Cut sweet potatoes lengthwise. Arrange in a small baking dish.
2. Drain apricots, reserving **1/3 cup syrup**. Combine brown sugar and cornstarch in a small saucepan. Stir in salt, cinnamon and orange peel. Stir in reserved apricot syrup.
3. Bring syrup mixture to a boil, stirring continually, over medium heat. Boil, stirring continually, for **2 minutes**. Stir in apricots, butter and pecans.
4. Spoon apricot mixture over sweet potatoes. Sprinkle with marshmallows. Bake until marshmallows are puffed and golden brown, about **20 minutes**.
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### Make It Quicker
If you have large marshmallows on hand, simply snip **10 to 12** into smaller pieces with scissors to equal **1 1/2 cups** of miniature marshmallows.
