A glaze of ginger ale and cranberry and orange juices gives this sweet potato casserole a unique flavor. Traditionally, this dish consists of dried plums instead of the dried apricots, carrots and raisins used in this recipe.
1 cup (1/4-inch-thick) slices carrot
2 pounds sweet potato, peeled and cut into 2-inch wedges
3 tablespoons vegetable oil
1/2 cup dried apricots, cut into 1/4-inch strips
1/2 cup packed brown sugar
1/4 cup golden raisins
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup ginger ale
1/4 cup cranberry juice cocktail
2 tablespoons fresh orange juice
How to Make It
Preheat oven to 350°.
Place carrot and potato in a 13 x 9-inch baking dish. Drizzle with oil, and toss well. Sprinkle apricots, sugar, raisins, salt, and pepper over potato mixture; toss to combine. Combine ginger ale and juices; drizzle over potato mixture. Bake, covered, at 350° for 1 hour and 15 minutes or until potato is tender, stirring once after 45 minutes. Uncover; bake an additional 15 minutes or until liquid is slightly thick.