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Prep Time: 20 Minutes Cook Time: 25 Minutes |
Ready In: 45 Minutes Servings: 6 |
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In Cape May Court House, New Jersey, Nancy Zimmerman dresses up convenient canned sweet potatoes and apricot halves with brown sugar and cinnamon. This fast-to-fix-side dish is delicious with a ham dinner, she relates. Ingredients:
2 cans (15 ounces each) sweet potatoes |
1 can (15-1/4 ounces) apricot halves |
3 tablespoons brown sugar |
1 tablespoon cornstarch |
1/8 teaspoon ground cinnamon |
Directions:
1. Drain sweet potatoes and apricots, reserving 1/2 cup syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1-1/2-qt. baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon and reserved syrup; stir until smooth. Bring to a boil over medium-high heat. Remove from the heat; pour over potatoes and apricots. Bake, uncovered, at 350° for 25 minutes or until bubbly. Yield: 6 servings.
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