Apricot Sweet Potato Bake
"This recipe comes (almost intact!) from the Nov 2008 cookbooklet, Taste of Home Thanksgiving!"
- Ready In:
- 25mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 (15 ounce) cans sweet potatoes
- 1 (15 1/4 ounce) can apricot halves
- 3 tablespoons brown sugar, packed
- 1 tablespoon cornstarch
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon ground cinnamon
- 3 tablespoons dry sherry (or orange juice)
- 1⁄2 cup dark raisin
- 1⁄4 teaspoon orange zest, minced
directions
- Preheat oven to 375 degrees F, then grease a shallow 1-quart baking dish.
- Drain sweet potatoes & apricots, but reserve & set aside 1/2 cup of juice from each.
- Cut the apricots in half, then place sweet potatoes & apricots in the prepared baking dish & set aside.
- In a small saucepan, combine sugar, cornstarch, salt & cinnamon, then stir in the reserved juices until smooth.
- Bring to a boil, stirring constantly, then cook & stir for 2 minutes or until thickened.
- Remove from heat & stir in the sherry or OJ, raisins & orange zest.
- Pour this mixture over the potato & apricot mixture, then bake, uncovered, for 12 to 15 minutes or until bubbly.
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Reviews
-
Went great on my thanksgiving table! I used fresh yams, boiled before adding and a little less on the raisins. I enjoyed the orange and apricot combo - the zest really zips it up. Would make this again!
