Serves: 6
Total Calories: 296
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 350° oven, basting occasionally for 20 minutes or until well glazed.
This Baked Sweet Potatoes and Apricots recipe is from the The Recipe Hall of Fame Cookbook Cookbook. Download this Cookbook today.
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