Pineapple – Apricot Glazed Sweet Potatoes |
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Prep Time: 30 Minutes Cook Time: 60 Minutes |
Ready In: 90 Minutes Servings: 12 |
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I came up with this recipe for a friend of mine who loves sweet potatoes at holidays but is allergic to something that is in marshmallows. Still she wanted the candy-like goodness of Thanksgiving sweet potatoes and this was my alternative for her. They are now a family staple at her home and mine. Ingredients:
1 (48 ounce) can sweet potatoes |
1 (16 ounce) can sweet potatoes |
3/4 lb dried apricot |
1 (15 ounce) can pineapple tidbits |
1 cup cashews |
1 tablespoon grated orange rind |
1/3 cup brown sugar or 1/3 cup splenda brown sugar substitute |
3 tablespoons butter |
1/4 teaspoon cinnamon |
1/8 teaspoon nutmeg |
1/4 teaspoon salt |
1 1/2 tablespoons cornstarch |
Directions:
1. Put apricots in a medium pot, and just cover fruit with water.
2. Bring to a boil. Boil for about 10 minutes. (Make sure fruit stays covered in water. Add if needed.).
3. Lower temperature on apricots, cover, and simmer for a half hour.
4. Remove from heat and separate liquid and fruit. Make sure to save the liquid.
5. Drain sweet potatoes.
6. Arrange sweet potatoes evenly in the bottom of a 9X13 inch pan.
7. Cut apricots into quarters and spread over sweet potatoes.
8. Drain pineapple and reserve the liquid.
9. Spread pineapple over the apricots and potatoes.
10. In a saucepan, combine well the rest of the dry ingredients (brown sugar, cinnamon, salt, and cornstarch).
11. Add orange peel, butter, pineapple juice and 1 cup of apricot juice. (If there isn’t enough apricot juice, add water to get to 1 cup).
12. Bring juice mixture to a boil and remove from heat. Mixture should be thickened. If it is still watery you may have to add a bit more cornstarch.
13. Pour juice mixture evenly over the sweet potatoes and fruit.
14. Bake at 350 degrees Fahrenheit for 15 minutes.
15. Sprinkle cashews over entire mixture and bake for 10 minutes longer.
16. Serve and enjoy.
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