Apricot Sweet Potato Bake
2 cans (15 ounces each) cut sweet potatoes1 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 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. 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. Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly. Yield: 6 servings. Back to Holiday Foods |