Apricot Sweet Potato Bake |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 6 |
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In Livingston, Montana, Jessie Sarrazin fancies up convenient canned sweet potatoes and apricots with brown sugar, cinnamon and raisins. âThis speedy side dish is delicious for holiday dinners,â she assures. Ingredients:
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 |
Directions:
1. 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.
2. 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 the sherry, raisins and orange peel.
3. Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly. Yield: 6 servings.
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