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Cranberry-and-Apricot Glazed Sweet Potatoes

Yield 12 servings (serving size: 2/3 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 350°.

  4. 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.