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