Cranberry-And-Apricot Glazed Sweet Potatoes

• 3/4 cup water, divided
• 1 2/3 cups chopped dried apricots (about 8 ounces)
• 3/4 cup dried cranberries (about 3 ounces) or sweetened dried cranberries (such as Craisins)
• 1 (12-ounce) can apricot nectar
• 1 teaspoon grated orange rind
• 1/4 cup orange juice
• 2 tablespoons stick margarine, melted
• 11 cups (1/4-inch-thick) sliced peeled sweet potato (about 4 pounds)
• Cooking spray
• 1/2 cup packed brown sugar, divided

1. Combine 1/2 cup water, chopped apricots, cranberries, and nectar in a medium saucepan. Bring to a boil; cook 2 minutes. Remove from heat, and let stand, covered, 20 minutes. Drain apricot mixture in a colander over a bowl, reserving apricot mixture and cooking liquid. Add rind, orange juice, and margarine to cooking liquid; set aside.
2. Combine the sweet potato and 1/4 cup water in a 3-quart casserole. Cover with casserole lid; microwave at high 18 minutes or until tender, stirring after 9 minutes. Drain well; set aside.
3. Preheat oven to 350u0b0.
4. Arrange half of sweet potatoes in a 3-quart casserole coated with cooking spray; top with half of apricot mixture and 1/4 cup sugar. Repeat procedure with remaining sweet potato, apricot mixture, and 1/4 cup sugar. Pour reserved cooking liquid over sweet potato mixture. Bake, uncovered, at 350u0b0 for 30 minutes or until bubbly.

water, cranberries, apricot nectar, orange rind, orange juice, margarine, sweet potato, cooking spray, brown sugar

Taken from www.myrecipes.com/recipe/cranberry-and-apricot-glazed-sweet-potatoes (may not work)