Beer makes batters better, meat more tender, and sauces more flavorful.
Sweet Potatoes With Apricots
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- #52916
serves/makes:
ready in:
30-60 minutes
30-60 minutes
ingredients
2 1/4 pounds medium sweet potatoes, cooked, drained and pared
OR
3 cans (16 ounce size) sweet potatoes, drained
1/4 cup packed light brown sugar, PLUS"PLUS" means this ingredient in addition to the one on the next line, often with divided uses
2 tablespoons packed light brown sugar
1 tablespoon all-purpose flour
1/2 teaspoon ground cinnamon
1/8 teaspoon salt
1 1/2 cup orange juice
2 tablespoons butter
1 tablespoon orange liqueur (optional)
2 teaspoons grated orange rind
1 cup dried apricots, halved or quartered
1/4 cup golden raisins
1 cup pecans, chopped
directions
Preheat oven to 350 degrees F.
Cut the sweet potatoes in half lengthwise. Place in a single layer in a 2-quart shallow baking dish.
Combine the 1/4 cup brown sugar, flour, cinnamon and salt in a medium-size saucepan, stirring to mix well. Gradually stir in orange juice until the mixture is well blended and smooth. Bring the mixture to boiling over medium heat and cook, stirring constantly, for 1 minute.
Remove from heat and stir in the butter until melted. Add the orange liqueur if using, the orange rind, apricots and raisins. Pour the mixture over the potatoes in the baking dish. Sprinkle with the pecans and the 2 Tbsp. brown sugar.
Bake in a 350 degrees F oven for 30 minutes or until hot and bubbly. Serve.
added by
ohdeer
nutrition data
408 calories, 13 grams fat, 72 grams carbohydrates, 4 grams protein per serving. This recipe is low in sodium.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.
A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
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