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Prep Time: 5 Minutes Cook Time: 70 Minutes |
Ready In: 75 Minutes Servings: 10 |
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We prefer the more intense flavor that develops as the sweet potatoes bake in the oven. To save time, peel the potatoes and cut into cubes. Cook in the microwave in a small amount of water until the potatoes can be mashed easily with a fork. Preheat the oven to 400°, and continue with the recipe beginning with step 3. Ingredients:
2 large sweet potatoes (about 2 pounds) |
1 cup apple cider |
3/4 cup finely chopped dried apricots |
1/3 cup dried cranberries |
1 tablespoon yogurt-based spread (such as brummel and brown) |
3 tablespoons light brown sugar |
1/4 teaspoon salt |
cooking spray |
Directions:
1. Preheat oven to 400°.
2. Wrap sweet potatoes in foil and place on a baking sheet. Bake at 400° for 1 hour.
3. Bring apple cider to a boil in a small saucepan. Add apricots and cranberries; remove from heat. Cover and let stand 15 minutes.
4. Scoop pulp from potatoes; place pulp in a large mixing bowl. Add yogurt-based spread. Beat with a mixer at medium speed until smooth.
5. Remove fruit from apple cider with a slotted spoon, reserving 1 tablespoon cider; discard remaining cider. Add fruit, 1 tablespoon cider, brown sugar, and salt to potato mixture. Stir well. Spoon mixture into a 2-quart baking dish coated with cooking spray.
6. Bake at 400° for 10 minutes or until thoroughly heated.
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