Sweet Potatoes with Chestnuts and Apricots

by Jeanne Chappell

Servings: 4 servings

INGREDIENTS

3/4 cup dried apricots, coarsely chopped
1/2 cup water
1/4 cup brown sugar, firmly packed
1 dash ground ginger
1 dash ground cinnamon
1/4 cup amaretto
1 tsp. vanilla
2 lbs. sweet potatoes, peeled and thinly sliced
1-1/2 cups (3/4 lb.) chestnuts, roasted and finely chopped

INSTRUCTIONS

Boil enough water to cover apricots in the microwave. Pour water over apricots. Let stand covered for 30 minutes. Drain well and set aside. Combine water, sugar, ginger and cinnamon; stir well. Bring to boil. Reduce heat; simmer 5 minutes. Stir amaretto and vanilla into above mixture; set aside.

Using a 11x7x2-inch baking dish:
1) Arrange 1/3 of sweet potatoes in the bottom with overlapping slices

2) Top with 1/2 of apricots and 1/2 of chestnut.

Repeat steps 1&2 ending with step 1. Cover and bake at 350°F for 1-1/2 hours, or until potatoes are tender. Let stand 10 minutes covered before serving .

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Tagged: sidedishes, sweetpotatoes add tags

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