Skip Navigation Links
  Skip Navigation Links  

Fruits and Vegetables - Baked Sweet Potatoes & Apricots

  • 6 fresh medium sweet potatoes or 2 large cans of sweet potatoes, drained
  • 1 (17-ounce) can apricot halves in light syrup, cut into thirds
  • 11/2 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/3 cup golden raisins
  • 1/4 cup dry sherry
  • 1 teaspoon grated orange peel

atoes lengthwise. Cook in boiling water until tender, 30-35 minutes. (If using canned potatoes, omit this step).
Place potatoes in 9-x-13-x-2-inch baking dish. Drain apricots, reserving syrup. Add water to syrup, if necessary, to equal 1 cup liquid; set aside. Arrange apricots over potatoes.
In a saucepan, combine brown sugar, cornstarch, salt, and cinnamon. Stir in syrup and raisins. Cook and stir over high heat until mixture comes to a boil. Stir in sherry and orange peel. Pour over potatoes and fruit.
Bake uncovered at 350ยบ for 15-20 minutes, basting occasionally, or until well glazed.
Yield: Six servings.
Submitted By: Ricky Keen
Mountain City
Tri-State Growers, Inc.
Number of Servings: 0
Print 3x5 recipe cards
Keeping Up
Market watch
National ag news
Catalogs & brochures
Get in touch
Education & more
Programs & projects
What's New?
This document copyright © 2022 by Tennessee Farmers Cooperative. All rights reserved. Legal Notice