Apricot Sweet Potato Bake

1. 1

   Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside.

2. 2

   In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange zest.

3. 3

   Pour over sweet potato mixture. Bake, uncovered, at 375u00b0 for 12-15 minutes or until bubbly.

* Per serving · 4 servings · Values may vary.

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