Spiced Sweet Potatoes

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Spiced Sweet Potatoes
1½ cups Apricot Preserves
½ cup water
2 teaspoons lemon juice
½ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
4 large sweet potatoes, peeled and cut lengthwise into eight wedges
Directions:
Preheat oven to 400°. In a heavy saucepan, combine 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, nutmeg and cinnamon.

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.

Yield: 8 servings.

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