Cranberry-and-Apricot Glazed Sweet Potatoes

By Lv2Cook

Ingredients

• 3/4 cup water divided
• 1 2/3 cups chopped dried apricots (about 8 ounces)
• 3/4 cup dried cranberries (about 3 ounces)
• OR
• 3/4 cup sweetened dried cranberries (such as Craisins)
• 1 (12-ounce) can apricot nectar
• 1 teaspoon grated orange rind
• 1/4 cup orange juice
• 2 tablespoons stick margarine melted
• 11 cups (1/4-inch-thick) sliced peeled sweet potato (about 4 pounds)
• Cooking spray
• 1/2 cup packed brown sugar divided

Details

Servings 1

Preparation

Step 1

Combine 1/2 cup water, chopped apricots, cranberries, and nectar in a medium saucepan. Bring to a boil; cook 2 minutes. Remove from heat, and let stand, covered, 20 minutes. Drain apricot mixture in a colander over a bowl, reserving apricot mixture and cooking liquid. Add rind, orange juice, and margarine to cooking liquid; set aside.

Combine the sweet potato and 1/4 cup water in a 3-quart casserole. Cover with casserole lid; microwave at HIGH 18 minutes or until tender, stirring after 9 minutes. Drain well; set aside.

Preheat oven to 350º.

Arrange half of sweet potatoes in a 3-quart casserole coated with cooking spray; top with half of apricot mixture and 1/4 cup sugar. Repeat procedure with remaining sweet potato, apricot mixture, and 1/4 cup sugar. Pour reserved cooking liquid over sweet potato mixture. Bake, uncovered, at 350º for 30 minutes or until bubbly.

Serving Size: 2/3 cup