Baked Sweet Potatoes and Apricots


Serves: 6
Total Calories: 296

Ingredients

6 fresh medium sweet potatoes or 2 large cans of sweet potatoes, drained
1 (17-ounce) can apricot halves in light syrup, cut into thirds
1 1/2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/3 cup golden raisins
1/4 cup dry sherry
1 teaspoon grated orange peel

Directions:

Cook fresh sweet potatoes in boiling water until tender, 30-35 minutes. Peel and halve potatoes lengthwise. Place in 9x13x2-inch baking dish.

Drain apricots, reserving syrup; add water to syrup, if necessary, to equal 1 cup of liquid and set aside. Arrange apricots over potatoes.

In saucepan, combine brown sugar, cornstarch, salt, and cinnamon. Stir in apricot syrup and raisins. Cook and stir over high heat until mixture comes to a boil. Stir in sherry and orange peel. Pour mixture over potatoes and fruit.

Bake, uncovered, in 350° oven, basting occasionally for 20 minutes or until well glazed.

Nutritional Facts:

Serves: 6
Total Calories: 296
Calories from Fat: 0

This Baked Sweet Potatoes and Apricots recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.


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