Recipe - Autumn Sweet Potato Bake

3 Fresh sweet potatoes or 16
oz can drained cut or sliced up
1 cn (16 oz) apricot halves

SAUCE

COMBINE
3 tablespoon Brown sugar
1 tablespoon Corn Starch
One fourth teaspoon Salt
1/8 teaspoon Cinnamon
Shake of nutmeg
Liquid from apricots; (about
1 cup)

ADD
1/3 cup Light raisins
3 tablespoon Sherry or 2 T lemon juice
One half teaspoon Grated orange rind

Spread sauce over potatoes/apricot mixture.

Bake at 350 degrees for 20 minutes

Posted to BakeryShoppe Digest V1 #472 by christine miller jcm@iquest.net
on Dec 27, 1997