Sweet Potato Casserole *

• 3 medium sweet potatoes or 1 (18 oz.) can sweet potatoes, drained
• 1 (17 oz.) can apricot halves
• 1 Tbsp. cornstarch
• 1/4 tsp. salt
• 1/8 tsp. ground cinnamon
• 1/3 c. light raisins
• 1/2 c. pineapple juice
• nuts (if you desire)

1. Cook potatoes in boiling water until tender.
2. Drain.
3. Peel and half potato lengthwise.
4. Place in 10 x 6-inch baking dish. Sprinkle lightly with salt.
5. Drain apricots, reserving syrup. Arrange apricots over potatoes.
6. In saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot syrup and raisins. Cook and stir over high
7. heat until mixture comes to a boil; stir in pineapple juice. Pour mixture over potatoes and fruit.
8. Bake, uncovered, at 350u0b0, basting occasionally, for 20 minutes or until well glazed.
9. This may be prepared 2 days before you plan to serve it.

sweet potatoes, apricot halves, cornstarch, salt, ground cinnamon, light raisins, pineapple juice, nuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=946893 (may not work)