Created by Christianna on September 4, 2013
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.