Cranberry-and-Apricot Glazed Sweet Potatoes

Cooking Light
12 servings (serving size: 2/3 cup)


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3/4 cup water, divided
1 2/3 cups chopped dried apricots (about 8 ounces)
3/4 cup dried cranberries (about 3 ounces) or 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


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 350°.

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 350° for 30 minutes or until bubbly.

Created date

November 1997

Nutritional Information

Calories 263
Caloriesfromfat 9 %
Fat 2.5 g
Satfat 0.5 g
Monofat 0.9 g
Polyfat 0.7 g
Protein 3 g
Carbohydrate 60 g
Fiber 4.7 g
Cholesterol 0.0 mg
Iron 2 mg
Sodium 57 mg
Calcium 51 mg