Apricot Sweet Potato Bake

This recipe comes (almost intact!) from the Nov 2008 cookbooklet, Taste of Home Thanksgiving!

• Ready In: 25 mins
• Serves: 6

Ingredients

• 2 (15 ounce) cans sweet potatoes
• 1 (15 1/4ounce) can  apricot halves
• 3  tablespoons brown sugar, packed
• 1  tablespoon cornstarch
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon ground cinnamon
• 3  tablespoons dry sherry (or orange juice)
• 1⁄2 cup dark raisin
• 1⁄4 teaspoon orange zest, minced

Directions

1. Preheat oven to 375 degrees F, then grease a shallow 1-quart baking dish.
2. Drain sweet potatoes & apricots, but reserve & set aside 1/2 cup of juice from each.
3. Cut the apricots in half, then place sweet potatoes & apricots in the prepared baking dish & set aside.
4. In a small saucepan, combine sugar, cornstarch, salt & cinnamon, then stir in the reserved juices until smooth.
5. Bring to a boil, stirring constantly, then cook & stir for 2 minutes or until thickened.
6. Remove from heat & stir in the sherry or OJ, raisins & orange zest.
7. Pour this mixture over the potato & apricot mixture, then bake, uncovered, for 12 to 15 minutes or until bubbly.