Baked Sweet Potatoes and Apricots

Baked Sweet Potatoes and Apricots

6 medium sweet potatoes, or 2 (40-oz.) cans sweet potatoes, drained

1 (17 oz.) can apricot halves in lt. syrup

1-1/2 teaspoons brown sugar

1teaspoons cornstarch

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup golden raisins

1/4 cup sherry

1 teaspoon grated orange peel

Preheat oven to 350°F.

Cook fresh sweet potatoes in boiling water until tender. Peel and halve potatoes lengthwise. Place in 9×13 baking dish.

Drain apricots, reserving syrup; add water to syrup to equal 1 cup of liquid, set aside. Cut apricot pieces in thirds and arrange over potatoes.

In small saucepan, combine brown sugar, cornstarch, salt and cinnamon. Stir in apricot syrup and raisins. Cook and stir over high heat until it boils.

Stir in sherry and orange peel. Pour over potatoes and apricots.

Bake uncovered for 20 minutes or until well glazed. Baste occasionally.

Serves 6

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