Autumn sweet potato bake

Yield: 1 Servings

Measure Ingredient
3 Fresh sweet potatoes or 16 oz can drained - sliced
1 can (16 oz) apricot halves
3 tablespoons Brown sugar
1 tablespoon Corn Starch
¼ teaspoon Salt
⅛ teaspoon Cinnamon
Shake of nutmeg
Liquid from apricots; (about 1 cup)
⅓ cup Light raisins
3 tablespoons Sherry or 2 T lemon juice
½ teaspoon Grated orange rind

SAUCE

COMBINE

ADD

Spread sauce over potatoes/apricot mixture.

Bake at 350 degrees for 20 minutes Posted to Bakery-Shoppe Digest V1 #472 by christine miller <jcm@...> on Dec 27, 1997

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