Apricot Sweet Potato Bake |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 6 |
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This recipe comes (almost intact. Ingredients:
2 (15 ounce) cans sweet potatoes |
1 (15 1/4 ounce) can apricot halves |
3 tablespoons brown sugar, packed |
1 tablespoon cornstarch |
1/4 teaspoon salt |
1/8 teaspoon ground cinnamon |
3 tablespoons dry sherry (or orange juice) |
1/2 cup dark raisin |
1/4 teaspoon orange zest, minced |
Directions:
1. Preheat oven to 375 degrees F, then grease a shallow 1-quart baking dish.
2. Drain sweet potatoes & apricots, but reserve & set aside 1/2 cup of juice from each.
3. Cut the apricots in half, then place sweet potatoes & apricots in the prepared baking dish & set aside.
4. In a small saucepan, combine sugar, cornstarch, salt & cinnamon, then stir in the reserved juices until smooth.
5. Bring to a boil, stirring constantly, then cook & stir for 2 minutes or until thickened.
6. Remove from heat & stir in the sherry or OJ, raisins & orange zest.
7. Pour this mixture over the potato & apricot mixture, then bake, uncovered, for 12 to 15 minutes or until bubbly.
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