Apricot Sweet Potato Bake
  • 2 (15 oz.) cans cut sweet potatoes
  • 1 (15-1/4 oz.) can apricot halves
  • 3 Tb. brown sugar
  • 1 Tb. cornstarch
  • 1/4 tsp. salt
  • 1/8 tsp. cinnamon
  • 3 Tb. dry sherry or chicken broth
  • 1/3 c. raisins
  • 1/8 tsp. grated orange peel
  1. Drain sweet potatoes and apricots, reserving 1/2 c. juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside.
  2. In a small saucepan, combine the brown sugar, cornstarch, salt an 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 chicken broth, raisins and orange peel.
  3. Pour over sweet potato mixture. Bake, uncovered, at 375) for 12-15 minutes or until bubbly.
I LOVE sweet potatoes! This is a recipe I thought quite different! But definitely one I'll make again! I added some chopped pecans to this and will definitely be doing that again!! Enjoy!!