Cranberry-and-Apricot Glazed Sweet Potatoes |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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Ingredients:
3/4 cup water, divided |
1 2/3 cups chopped dried apricots (about 8 ounces) |
3/4 cup dried cranberries (about 3 ounces) or sweetened dried cranberries (such as craisins) |
1 (12-ounce) can apricot nectar |
1 teaspoon grated orange rind |
1/4 cup orange juice |
2 tablespoons stick margarine, melted |
11 cups (1/4-inch-thick) sliced peeled sweet potato (about 4 pounds) |
cooking spray |
1/2 cup packed brown sugar, divided |
Directions:
1. Combine 1/2 cup water, chopped apricots, cranberries, and nectar in a medium saucepan. Bring to a boil; cook 2 minutes. Remove from heat, and let stand, covered, 20 minutes. Drain apricot mixture in a colander over a bowl, reserving apricot mixture and cooking liquid. Add rind, orange juice, and margarine to cooking liquid; set aside.
2. Combine the sweet potato and 1/4 cup water in a 3-quart casserole. Cover with casserole lid; microwave at high 18 minutes or until tender, stirring after 9 minutes. Drain well; set aside.
3. Preheat oven to 350°.
4. Arrange half of sweet potatoes in a 3-quart casserole coated with cooking spray; top with half of apricot mixture and 1/4 cup sugar. Repeat procedure with remaining sweet potato, apricot mixture, and 1/4 cup sugar. Pour reserved cooking liquid over sweet potato mixture. Bake, uncovered, at 350° for 30 minutes or until bubbly.
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