Prep Time
5 Mins
Cook Time
1 Hour 10 Mins
Stand Time
15 Mins
10 servings (serving size: 1/2 cup)

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.

How to Make It

Step 1

Preheat oven to 400°.

Step 2

Wrap sweet potatoes in foil and place on a baking sheet. Bake at 400° for 1 hour.

Step 3

Bring apple cider to a boil in a small saucepan. Add apricots and cranberries; remove from heat. Cover and let stand 15 minutes.

Step 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.

Step 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.

Step 6

Bake at 400° for 10 minutes or until thoroughly heated.

Oxmoor House Healthy Eating Collection

Ratings & Reviews