Ingredients for Apricot Sweet Potato Bake
- 2 (15 ounce) cans sweet potatoes
- 1 (15 ounce) can apricot halves in light syrup
- 1/2 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons dry sherry
- 1/2 cup dark raisins
- 1/2 teaspoon orange zest
- 2 tablespoons orange juice
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How to Make Apricot Sweet Potato Bake
- Preheat oven to 375°F (190°C). Grease a shallow 1-quart baking dish.
- Drain the sweet potatoes and apricots, reserving 1/2 cup of juice from each.
- Cut the apricot halves in half again (into quarters). Place the cubed sweet potatoes and apricot quarters in the prepared baking dish.
- In a small saucepan, whisk together the sugar, cornstarch, salt, and cinnamon. Gradually whisk in the reserved apricot and sweet potato juice until smooth.
- Bring the mixture to a boil over medium heat, stirring constantly. Cook and stir for 2 minutes, or until thickened.
- Remove from heat and stir in the sherry (or orange juice), raisins, and orange zest.
- Pour the sauce evenly over the sweet potato and apricot mixture in the baking dish.
- Bake, uncovered, for 12-15 minutes, or until the topping is bubbly and the sweet potatoes are tender.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
122g
Fat
0g
Carbs
19g
