Ingredients for Apricot Sweet Potato Bake
- 2 medium sweet potatoes, peeled and cubed
- Apricot Halves
- Brown Sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- Ground Cinnamon
- Dry Sherry
- Dark Raisin
- 1 teaspoon orange zest
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.
Chef's Tip for Extra Flavor
Want to unlock deeper, more complex flavors? Try toasting your whole spices before grinding them, or blooming ground spices in a little warm oil to enhance their aroma. Deglazing your pan with a bit of stock, wine, or even water after browning ingredients can capture those tasty caramelized bits, adding richness to your dish.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
122g
Fat
0g
Carbs
19g
