Total Calories: 296
Cook fresh sweet potatoes in boiling water until tender, 30–35 minutes. Peel and halve potatoes lengthwise. Place in a 9x13-inch baking dish.
Drain apricots, reserving syrup; add water to syrup, if necessary, to equal 1 cup liquid; 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.
This Baked Sweet Potatoes and Apricots recipe is from the Best of the Best from the Midwest Cookbook Cookbook. Download this Cookbook today.
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