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5 sweet potatoes or yams (about 3 pounds)
Nonstick cooking spray
1/4 cup honey
1 tablespoon cornstarch
1 teaspoon cinnamon
2 tablespoon Smart Balance or other light tubbed butter spread
2/3 cup apricot nectar
1/2 cup finely chopped pecans or walnuts, optional
1. Preheat the oven to 350 degrees and mist a 9 x 13-inch baking dish with nonstick cooking spray. Put potatoes in a pot with enough water to cover them by 1 to 2 inches. Bring to a boil and cook for 20 to 25 minutes, until tender. When cool enough to handle, peel and cut into 1/2-inch slices and add to the baking dish.
2. Combine remaining ingredients except nuts in a saucepan over high heat and bring to a boil. Boil for 1 minute, stirring. (Mixture will thicken.) Pour over sweet potatoes and top with nuts, if desired. Bake for 30 minutes.
Recipe: Lauren Schmitt
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