Plan ahead for Easter

It’s not too early to start planning your Easter menu. Today I have sweet potato recipes that do not involve marshmallows! And the strawberries don’t only look good in the stores, they also taste good, so I have a recipe for a strawberry pie.

Apricot Glazed Sweet Potatoes

3 lb. sweet potatoes, cooked, peeled and cut up

1 c. apricot nectar

1/2 c. hot water

1 c. packed brown sugar

2 tsp. grated orange peel

5 tsp. cornstarch

2 tsp. butter

1/4 tsp. salt

1/2 c. chopped pecans

1/8 tsp. ground cinnamon

Place sweet potatoes in a 9- by 13-inch baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon. Stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir two minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, for 20 to 25 minutes at 350 degrees, or until heated through.

Sweet Potato Apple Casserole

1-1/4 lbs. sweet potatoes

1 lb. apples

1 c. apple juice

2 Tbsp. cornstarch

4 Tbsp. water

Cinnamon

Cook (either bake or steam) sweet potatoes until tender. Peel and slice. Layer in a non-stick casserole. Core and slice apples. Lay apple slices on top of sweet potatoes. Heat apple juice to boiling point. Combine cornstarch and water; add to juice, cooking until sauce is clear and thickened. Spoon sauce over apples; sprinkle with cinnamon. Bake at 350 degrees for 30 to 45 minutes.

Sugar Free Strawberry Pie

1 (1.1 oz) pkg sugar free (cook and serve) vanilla pudding

2 c. water

1 (0.3 pkg) sugar free strawberry Jell-O

4 c. sliced strawberries

In a medium saucepan, stir together water and pudding mix. Heat to a boil. Remove from heat and immediately add the Jell-O. Stir until dissolved. Set the pan aside and let the mixture cool to room temperature. Place strawberries in the bottom of a deep dish pie plate. Pour cooled pudding mixture over the strawberries. Refrigerate until chilled. Let it set well before slicing.