Ingredients
2 cans (15 ounces each) cut sweet potatoes1 can (15-1/4 ounces) apricot halves3 tablespoons brown sugar1 tablespoon cornstarch1/4 teaspoon salt1/8 teaspoon ground cinnamon3 tablespoons dry sherry or chicken broth1/3 cup raisins1/8 teaspoon grated orange zest
Preparation
Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside.
In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange zest.
Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.
