(This recipe is from the Quick Cooking 1999 cookbook.)
2 cans (15 oz each) cut sweet potatoes
1 can (15 1/4 oz) apricot halves
3 Tbsp brown sugar
1 Tbsp cornstarch
1/8 tsp ground cinnamon
Drain sweet potatoes and apricots, reserving 1/2 c syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1 1/2 qt baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon, and reserved syrup; stir til smooth. Bring to a boil over med-high heat. Remove from the heat; pour over the potatoes and apricots. Bake, uncovered, at 350 degrees for 25 min or til bubbly. Makes 6 servings.
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