Apricot Sweet Potato Bake

Ingredients

• 2 (15 ounce) cans sweet potatoes

• 1 (15 1/4 ounce) 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. 1

   Preheat oven to 375 degrees F, then grease a shallow 1-quart baking dish.

2. 2

   Drain sweet potatoes & apricots, but reserve & set aside 1/2 cup of juice from each.

3. 3

   Cut the apricots in half, then place sweet potatoes & apricots in the prepared baking dish & set aside.

4. 4

   In a small saucepan, combine sugar, cornstarch, salt & cinnamon, then stir in the reserved juices until smooth.

5. 5

   Bring to a boil, stirring constantly, then cook & stir for 2 minutes or until thickened.

6. 6

   Remove from heat & stir in the sherry or OJ, raisins & orange zest.

7. 7

   Pour this mixture over the potato & apricot mixture, then bake, uncovered, for 12 to 15 minutes or until bubbly.