Sweet Potatoes & Apricots
Yield
12 servingsPrep
15 minCook
1 hrsReady
1 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 ½ | pounds |
sweet potatoes, or yams
cooked |
|
| 1 | cup |
apricots
dried, chopped |
*
|
| ¾ | cup |
orange juice
|
|
| ½ | cup |
water
|
|
| 4 | tablespoons |
honey
|
|
| ½ | cup |
walnuts
optional |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.1 | kg |
sweet potatoes, or yams
cooked |
|
| 237 | ml |
apricots
dried, chopped |
*
|
| 177 | ml |
orange juice
|
|
| 118 | ml |
water
|
|
| 6E+1 | ml |
honey
|
|
| 118 | ml |
walnuts
optional |
|
Directions
Peel and cut cooked sweet potatoes into large pieces.
Place apricots, orange juice, water and honey in a saucepan.
Bring to a boil.
Reduce heat, cover, and simmer until apricots are soft, about 25 to 30 minutes.
Remove from heat.
Arrange sweet potatoes in a baking dish .
Sprinkle with walnuts, if desired.
Pour apricot sauce over the top.
Cover.
Bake at 350℉ (180℃) F until heated, about 15 to 20 minutes.
