Sweet potatoes with apricots
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | mediums | Sweet potatoes; (about 3 pounds total), cooked and peeled |
| ¼ | cup | Packed light-brown sugar |
| 2 | tablespoons | Packed light brown sugar |
| 1 | tablespoon | All-purpose flour |
| ½ | teaspoon | Ground cinnamon |
| ⅛ | teaspoon | Salt |
| 1½ | cup | Fresh orange juice |
| 2 | tablespoons | Butter |
| 1 | tablespoon | Orange liqueur; (optional) |
| 2 | teaspoons | Grated orange rind; (up to 3) |
| 1 | cup | Dried apricots; halved or quartered |
| ¼ | cup | Golden raisins |
| 1 | cup | Pecans; chopped |
Directions
Cost: $ - Preparation Time: 30 minutes Difficulty Level: 2 Servings: 8 Source: Family Circle's "All-time Favorite Recipes" 1. Heat oven to 350 degrees F.
2. Cut sweet potatoes in half lengthwise; place in a single layer in a 2-quart shallow baking dish.
3. Combine ¼ cup brown sugar, flour, cinnamon and salt in a medium-size saucepan; stir to mix well. Gradually stir in orange juice until mixture is well blended and smooth. Bring mixture to boiling over medium heat; cook, stirring constantly, 1 minute.
4. Remove from heat; stir in butter until melted. Add orange liqueur if using, orange rind, apricots and raisins. Pour mixture over potatoes in baking dish. Sprinkle with pecans and remaining 2 tablespoons brown sugar.
5. Bake in heated 350 degree F oven 30 minutes or until hot and bubbly.
Serve.
Nutritional Information: (per serving) 351 Calories; 4 g Protein; 12 g Fat; 60 g Carbohydrate;
80 mg Sodium; 8 mg Cholesterol
Posted to The Gourmet Connection Recipe Page Newsletter by newsletter@... on May 16, 1999, converted by MM_Buster v2.0l.