Sweet Potato Casserole

Ingredients

• 2 large sweet potatoes (about 2 pounds)
• 1 cup apple cider
• 3/4 cup finely chopped dried apricots
• 1/3 cup dried cranberries
• 1 tablespoon yogurt-based spread (such as Brummel and Brown)
• 3 tablespoons light brown sugar
• 1/4 teaspoon salt
• Cooking spray

Preparation

1. Preheat oven to 400°.
2. Wrap sweet potatoes in foil and place on a baking sheet. Bake at 400° for 1 hour.
3. Bring apple cider to a boil in a small saucepan. Add apricots and cranberries; remove from heat. Cover and let stand 15 minutes.
4. Scoop pulp from potatoes; place pulp in a large mixing bowl. Add yogurt-based spread. Beat with a mixer at medium speed until smooth.
5. Remove fruit from apple cider with a slotted spoon, reserving 1 tablespoon cider; discard remaining cider. Add fruit, 1 tablespoon cider, brown sugar, and salt to potato mixture. Stir well. Spoon mixture into a 2-quart baking dish coated with cooking spray.
6. Bake at 400° for 10 minutes or until thoroughly heated.