This dish will enhance your holiday table with the perfect fall colors. The craisins and apricots create a winning, tangy combination. Add that tang to the sweet potatoes, and you’ll have the crowd cheering.
½ cup water
1 2/3 cups chopped dried apricots
¾ cup craisins
12 oz. apricot nectar
¼ cup freshly squeezed orange juice
2 tablespoons oil
11 cups sweet potatoes, peeled and sliced
½ cup brown sugar
Using a saucepan, combine the water, apricots, craisins, and apricot nectar and bring to a boil for 2 minutes. Shut flame, remove from the heat, and cover saucepan. Place aside for 20 minutes. Pour contents of the saucepot into a colander, and let liquid drain into a bowl. Add orange juice and oil to the liquid. Set aside.
Place sliced sweet potatoes in a pot, cover with water and cook for until tender, approximately ½ hour. Drain very well.
Arrange half of the sweet potato slices in a 9”x13” greased baking dish. Top with half of the apricot mixture and ¼ cup brown sugar. Repeat layers. Pour the reserved liquid over the top. Bake at 350°F, uncovered, until bubbly, about ½ hour.