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Apricot Sweet Potato Bake

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2 cans (15 ounces each) cut sweet potatoes
1 can (15-1/4 ounces) apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/4 teaspoon salt
1/8 teaspoon ground cinnamon
3 tablespoons dry sherry or chicken broth
1/3 cup raisins
1/8 teaspoon grated orange peel


Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside.

In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in sherry or broth, raisins and orange peel.

Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly. Yield: 6 servings.

Pairs Well With


Found this idea for Easter at the Taste of Home website. Excited to try it!

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