Rating: 5 stars
3 Ratings
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  • 5 star values: 3
  • 3 Ratings

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.

Marcy Goldman
Recipe by Cooking Light April 2004

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
10 servings (serving size: about 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • 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.

Nutrition Facts

270 calories; calories from fat 18%; fat 5.3g; saturated fat 0.8g; mono fat 1.2g; poly fat 3g; protein 2.6g; carbohydrates 54.2g; fiber 4.4g; cholesterol 0mg; iron 1.3mg; sodium 33mg; calcium 55mg.
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