Spiced sweet potato-apricot casserole
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Coarsely chopped dried |
| Apricots | ||
| ¼ | cup | Raisins |
| ½ | cup | Water |
| ¼ | cup | Firmly packed brown sugar |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cinnamon |
| ¼ | cup | Amaretto liqueur |
| 1 | teaspoon | Vanilla extract |
| 4 | 4 oz | |
| Thinly sliced | ||
| ¼ | cup | Sliced almonds |
| Sweet potatoes, peeled -- | ||
Directions
Combine apricots, raisins in a small saucepan; add water to cover. bring to boil; cook 1 minute. Remove from heat; let stand, covered, 30 minutes.
Drain, set aside. Combine ½ cup water and next 3 ingredients in a saucepan, stirring well; bring to boil. Reduce heat and simmer 5 minutes.
Stir in liqueur and vanilla; set aside. Arrange ⅓ of potatoes in bottom of a lightly greased 11x7x11/2" baking dish, overlapping edges; top with ½ of fruit mixture. Repeat layers, ending with potatoes; drizzle with brown sugar mixture and sprinkle with almonds. Bake, covered, at 350F for 11/2 hrs. or until potatoes are tender. Let stand, covered 10 minutes before serving. Serves 10.
Recipe By : MSBello
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