Apricot Sweet Potato Bake
Recipe: #10455
September 04, 2013
Categories: Casseroles, Side Dishes, Apricot, Sweet Potato/Yam, Christmas, Passover, Sunday Dinner Thanksgiving, Oven Bake, Fat Free, Gluten-Free, High Fiber, Low Cholesterol, Low Fat, No Eggs, Non-Dairy, Vegetarian, more
"Since the holidays are quickly approaching Im posting this favorite yam recipe here on this site, I make it for the holidays every year and often for a Autumn dinner side dish, I make two or three pans if I make it for the holidays because it goes so quickly. This has zero fat! From TasteofHome"
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (162.3 g)
- Calories 149.5
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 105.2 mg
- Total Carbohydrate - 37.5 g
- Dietary Fiber - 3.3 g
- Sugars - 14.7 g
- Protein - 2.3 g
- Calcium - 34.9 mg
- Iron - 2.7 mg
- Vitamin C - 24.1 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
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-quart baking dish; set aside.
Step 2
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 peel.
Step 3
Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.
Tips
No special items needed.
1 Reviews
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