Sweet Potato Casserole| Christy Rost
- 4 large sweet potatoes
- 2 tablespoons butter
- 1 1/4 cups brown sugar, packed
- 1 1-pound can apricot halves, drained, juice reserved
- 1 cup apple juice
- 1 1/2 tablespoon cornstarch
- 1/2 teaspoon cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 2 tablespoons dried cranberries
Place potatoes in a large dutch oven; cover with water. Bring water to a boil and cook potatoes until a sharp knife pierces potatoes easily, about 15 minutes. Drain sweet potatoes and set aside to cool slightly. Peel potatoes and slice into 3/ 4-inch thick slices. Place slices in a casserole dish and set aside.
Place brown sugar, butter and reserved apricot juice in a medium saucepan. In a small bowl, whisk a small amount of apple juice into the cornstarch to form a smooth mixture. Add cornstarch mixture, remaining apple juice and spices to the saucepan. Bring mixture to a boil, stirring occasionally. Reduce heat to medium-low and cook 10 minutes, stirring occasionally, until syrup thickens.
Top sweet potatoes with apricot halves. Pour syrup over potatoes. Fill centers of apricots with dried cranberries. Casserole may be covered and refrigerated overnight at this point.
Bake uncovered at 375 degrees for 25-30 minutes until sweet potatoes are soft and syrup is bubbly. Serve immediately.
Recipe serves 6.