Prep 30 mins
Cook 1 hr
I came up with this recipe for a friend of mine who loves sweet potatoes at holidays but is allergic to something that is in marshmallows. Still she wanted the candy-like goodness of Thanksgiving sweet potatoes and this was my alternative for her. They are now a family staple at her home and mine.
- 1 (48 ounce) can sweet potatoes
- 1 (16 ounce) can sweet potatoes
- 3⁄4 lb dried apricot
- 1 (15 ounce) can pineapple tidbits
- 1 cup cashews
- 1 tablespoon grated orange rind
- 1⁄3 cup brown sugar or 1⁄3 cup splenda brown sugar substitute
- 3 tablespoons butter
- 1⁄4 teaspoon cinnamon
- 1⁄8 teaspoon nutmeg
- 1⁄4 teaspoon salt
- 1 1⁄2 tablespoons cornstarch
- Put apricots in a medium pot, and just cover fruit with water.
- Bring to a boil. Boil for about 10 minutes. (Make sure fruit stays covered in water. Add if needed.).
- Lower temperature on apricots, cover, and simmer for a half hour.
- Remove from heat and separate liquid and fruit. Make sure to save the liquid.
- Drain sweet potatoes.
- Arrange sweet potatoes evenly in the bottom of a 9X13 inch pan.
- Cut apricots into quarters and spread over sweet potatoes.
- Drain pineapple and reserve the liquid.
- Spread pineapple over the apricots and potatoes.
- In a saucepan, combine well the rest of the dry ingredients (brown sugar, cinnamon, salt, and cornstarch).
- Add orange peel, butter, pineapple juice and 1 cup of apricot juice. (If there isn’t enough apricot juice, add water to get to 1 cup).
- Bring juice mixture to a boil and remove from heat. Mixture should be thickened. If it is still watery you may have to add a bit more cornstarch.
- Pour juice mixture evenly over the sweet potatoes and fruit.
- Bake at 350 degrees Fahrenheit for 15 minutes.
- Sprinkle cashews over entire mixture and bake for 10 minutes longer.
- Serve and enjoy.