We prefer the more intense flavor that develops as the sweet potatoes bake in the oven. To save time, peel the potatoes and cut into cubes. Cook in the microwave in a small amount of water until the potatoes can be mashed easily with a fork. Preheat the oven to 400°, and continue with the recipe beginning with step 3.
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
How to Make It
Preheat oven to 400°.
Wrap sweet potatoes in foil and place on a baking sheet. Bake at 400° for 1 hour.
Bring apple cider to a boil in a small saucepan. Add apricots and cranberries; remove from heat. Cover and let stand 15 minutes.
Scoop pulp from potatoes; place pulp in a large mixing bowl. Add yogurt-based spread. Beat with a mixer at medium speed until smooth.
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.
Bake at 400° for 10 minutes or until thoroughly heated.