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.

 


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