Baked Sweet Potatoes and Apricots
Best of the Best from Ohio, page 142


6 medium sweet potatoes or 2 large cans of sweet potatoes, drained

1 (17-ounce) can of apricot halves in light syrup, cut into thirds

1 1/2 tablespoons brown sugar

1 tablespoon cornstarch

1/4 teaspoon salt

1/2 teaspoon cinnamon

1/3 cup golden raisins

1/4 cup dry sherry

1 teaspoon grated orange peel

Instructions :
Cook fresh sweet potatoes in boiling water until tender, 30-35 minutes.
Peel and halve potatoes lengthwise. Place in 9x13x2-inch baking dish.
Drain apricots, reserving syrup; add water to syrup, if necessary, to
equal 1 cup of liquid and set aside. Arrange apricots over potatoes.

In saucepan, combine brown sugar, cornstarch, salt, and cinnamon. Stir
in apricot syrup and raisins. Cook and stir over high heat until mixture
comes to a boil. Stir in sherry and orange peel. Pour mixture over
potatoes and fruit.
Bake, uncovered, in a 350 oven, basting occasionally for 20 minutes or
until well glazed. Serves 6.
Contributed by Light Kitchen Choreography

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