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Fruited Sweet Potatoes Recipe

Fruited Sweet Potatoes Recipe

In Cape May Court House, New Jersey, Nancy Zimmerman dresses up convenient canned sweet potatoes and apricot halves with brown sugar and cinnamon. "This fast-to-fix-side dish is delicious with a ham dinner," she relates.
TOTAL TIME: Prep: 20 min. Bake: 25 min. YIELD:6 servings

Ingredients

  • 2 cans (15 ounces each) sweet potatoes
  • 1 can (15-1/4 ounces) apricot halves
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground cinnamon

Directions

  • 1. Drain sweet potatoes and apricots, reserving 1/2 cup syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1-1/2-qt. baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon and reserved syrup; stir until smooth. Bring to a boil over medium-high heat. Remove from the heat; pour over potatoes and apricots. Bake, uncovered, at 350° for 25 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts

One 1/2-cup serving (prepared with light apricot halves) equals 192 calories, 68 mg sodium, 0 cholesterol, 46 gm carbohydrate, 2 gm protein, trace fat. Diabetic Exchanges: 2 starch, 1 fruit.