Rating: 5 stars
3 Ratings
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  • 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.

Recipe by Cooking Light April 2004

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Credit: Karry Hosford

Recipe Summary test

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

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Directions

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  • 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; iron 1.3mg; sodium 33mg; calcium 55mg.
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