Yield: 12 Servings
| Measure | Ingredient |
|---|---|
| 2½ pounds | Sweet potatoes, cooked |
| 1 cup | Apricots, dried, chopped |
| ¾ cup | Orange juice |
| ½ cup | Water |
| 4 tablespoons | Honey |
| ½ cup | Walnut pieces (optional) |
Peel and cut cooked sweet potatoes into large pieces. Place apricots, orange juice, water and honey in a saucepan. Bring to a boil. Reduce heat, cover, and simmer until apricots are soft, about 25-30 minutes.
Remove from heat.
Arrange sweet potatoes in a baking dish. Sprinkle with walnuts, if desired. Pour apricot sauce over the top. Cover. Bake at 350 degrees until heated, about 15-20 minutes.
From: The McDougall Health-Supporting Cookbook, Vol. I by Mary McDougall
MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers.
1⅖ --- From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994