Pineapple Apricot Glazed Sweet Potatoes

• 1 (48 ounce) can sweet potatoes
• 1 (16 ounce) can sweet potatoes
• 34 lb dried apricot
• 1 (15 ounce) can pineapple tidbits
• 1 cup cashews
• 1 tablespoon grated orange rind
• 13 cup brown sugar or 13 cup splenda brown sugar substitute
• 3 tablespoons butter
• 14 teaspoon cinnamon
• 18 teaspoon nutmeg
• 14 teaspoon salt
• 1 12 tablespoons cornstarch

1. Put apricots in a medium pot, and just cover fruit with water.
2. Bring to a boil.
3. Boil for about 10 minutes.
4. (Make sure fruit stays covered in water.
5. Add if needed.
6. ).
7. Lower temperature on apricots, cover, and simmer for a half hour.
8. Remove from heat and separate liquid and fruit.
9. Make sure to save the liquid.
10. Drain sweet potatoes.
11. Arrange sweet potatoes evenly in the bottom of a 9X13 inch pan.
12. Cut apricots into quarters and spread over sweet potatoes.
13. Drain pineapple and reserve the liquid.
14. Spread pineapple over the apricots and potatoes.
15. In a saucepan, combine well the rest of the dry ingredients (brown sugar, cinnamon, salt, and cornstarch).
16. Add orange peel, butter, pineapple juice and 1 cup of apricot juice.
17. (If there isnt enough apricot juice, add water to get to 1 cup).
18. Bring juice mixture to a boil and remove from heat.
19. Mixture should be thickened.
20. If it is still watery you may have to add a bit more cornstarch.
21. Pour juice mixture evenly over the sweet potatoes and fruit.
22. Bake at 350 degrees Fahrenheit for 15 minutes.
23. Sprinkle cashews over entire mixture and bake for 10 minutes longer.
24. Serve and enjoy.

sweet potatoes, sweet potatoes, apricot, pineapple tidbits, cashews, orange rind, brown sugar, butter, cinnamon, nutmeg, salt, cornstarch

Taken from www.food.com/recipe/pineapple-apricot-glazed-sweet-potatoes-198385 (may not work)