Sweet Potatoes With Apricots
Makes 8 servings
Prep: 30 minutes.
Bake: at 350 for 30 minutes.
2 1/4 pounds (about 6) medium-size sweet potatoes, cooked, drained and
pared OR: 3 cans (16 ounces each) sweet potatoes, drained
1/4 cup packed light-brown sugar plus 2 tablespoons
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cups orange juice
2 tablespoons butter
1 tablespoon orange liqueur (optional)
2 to 3 teaspoons grated orange rind
1 cup dried apricots, halved or quartered
1/4 cup golden raisins
1 cup pecans, chopped
Preheat oven to 350 degrees. Cut the sweet potatoes in half lengthwise;
place in a single layer in a 2-quart shallow baking dish. Combine the
1/4 cup brown sugar, flour, cinnamon and salt in a medium-size saucepan;
stir to mix well. Gradually stir in orange juice until the mixture is well
blended and smooth. Bring the mixture to boiling over medium heat; cook
stirring constantly, for 1 minute. Remove from heat; stir in the butter
until melted. Add the orange liqueur if using, the orange rind, apricots
and raisins. Pour the mixture over the potatoes in the baking dish.
Sprinkle with the pecans and the 2 Tbsp. brown sugar. Bake in 350 degree
oven for 30 minutes or until hot and bubbly. Serve.
Source: Family Circle
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