Creamy Sweet Potato Casserole

• 2 each sweet potatoes, or yams med (1/2 lb)
• 8 each apricots, dried dried
• 1/4 cup raisins, seedless
• 1/2 cup cranberries
• 1- 1/2 cups soy milk light, plain
• 2 tablespoons rice flour or cornstarch
• 1/4 teaspoon cinnamon ground
• 1/4 teaspoon salt
• 18 teaspoon ginger ground
• 1 x cloves, ground dash

1. Steam sweet potato until just tender.
2. Peel and cut into 1/2 inch pieces.
3. Cut each dried apricot half into 8 or 10 pieces.
4. Put sweet potato, apricot pieces, raisins, and cranberries into a medium sized bowl.
5. Preheat oven to 375F (190C).
6. Coat a 4 cup casserole dish with non-stick cooking spray.
7. In a small saucepan, heat soymilk to steaming.
8. Reduce heat to low.
9. Remove several tablespoon of milk to a small bowl and mix in the rice flour.
10. Stir rice flour paste into soymilk.
11. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon.
12. Fold sauce into potato and fruit mixture.
13. Spoon into prepared casserole and bake 30 minutes.

sweet potatoes, raisins, cranberries, soy milk, rice flour, cinnamon ground, salt, ginger ground

Taken from recipeland.com/recipe/v/creamy-sweet-potato-casserole-42916 (may not work)