Baked Sweet Potatoes and Apricots

Serves: 6
Total Calories: 296


6 fresh medium sweet potatoes, or 2 (20-ounce) cans 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


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.

Nutritional Facts:

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

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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