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Apricot Sweet Potato Bake

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“This recipe comes (almost intact!) from the Nov 2008 cookbooklet, Taste of Home Thanksgiving!”
READY IN:
25mins
SERVES:
6
UNITS:
US

Ingredients Nutrition

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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