APRICOT SWEET POTATOES
This is a lovely recipe for a holiday feast. You can prepare it up to a day ahead of time, refrigerate the cooked dish and simply reheat to serve.
5-6 medium sweet potatoes, peeled
3-4 shallots, peeled and minced
1/2 cup chopped dried apricots
1 cup apricot juice (or cider)
1/4 cup maple syrup
1/4 cup raisins
1/4 tsp. ground cinnamon
Slice the sweet potatoes into 1/4" rounds. In a large casserole dish, layer the potatoes with the fruit, the shallots and seasonings. End with the potatoes.
In a small bowl, mix the syrup and juice together and pour over the casserole. Add a bit more juice or water if necessary to bring the liquid up to the bottom of the top row of potatoes. Cover and bake at 375 degrees for 30-40 minutes, or until the potatoes are tender when pierced with a knife. Serves 6-8.