Baked Sweet Potatoes With Apricots And Prunes Recipes

SWEET POTATO AND PRUNE CASSEROLE

Steps:

• Pierce sweet potatoes, and place on a baking sheet. Bake in a preheated 425 degrees F (220 degrees C) for 1 hour, or until tender. Cool until sweet potatoes can be easily handled. Peel, and cut into 1/4 inch thick slices.
• In a small bowl, combine honey, cinnamon, salt, lemon and prune juice, and melted margarine.
• Cut prunes in half, and remove pits. In a casserole dish, arrange alternating layers of potatoes and prunes. Spoon honey mixture over each layer.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, basting occasionally with liquid in casserole dish.

APRICOT SWEET POTATO BAKE

Steps:

• Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside. , In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange zest. , Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.

BAKED SWEET POTATOES WITH APRICOTS AND PRUNES

Steps:

• Preheat over to 400 degrees.
• Lightly oil an 8 inch square baking pan or spray with nonstick cooking spray.
• Place sweet potatoes in prepared pan and sprinkle with salt and pepper. Bake uncovered , until just tender, stirring several times, about 30 minutes.
• While sweet potatoes are baking, place apricots and prunes in a small heatproof bowl and cover with boiling water. Let stand for 30 minutes. Drain.
• In a small saucepan, combine remaining ingredients. Bring to a boil over medium heat. Pour over sweet potatoes and add apricots and prunes, Mix well.
• Return to over and bake uncovered, stirring 5 minutes for 15 minutes.

APRICOT-GLAZED SWEET POTATOES

Steps:

• Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

APRICOT-PECAN SWEET POTATOES

Steps:

• Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
• Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

SWEET POTATO-APRICOT CASSEROLE

Steps:

• Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
• Peel, slice and cook yams in water until tender, about 15 minutes.
• Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
• Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
• Bake at 350 degrees for 20 to 30 minutes.
• Sprinkle nuts over casserole 10 minutes before removing from oven.

SWEET POTATOES ANNA WITH PRUNES

Steps:

• Clarify the butter: In a small saucepan set over low heat, melt the butter. Skim off any foam, then pour the clear liquid into a bowl, leaving behind the solids.
• Heat the port to a simmer in a small saucepan over medium heat. Add the prunes, turn off the heat and let them soak until plumped, about 20 minutes. Drain and chop the prunes coarsely.
• Heat oven to 450 degrees.
• Brush a layer of clarified butter onto your favorite 8- or 9-inch round baking dish or ovenproof frying pan.
• Arrange a layer of potatoes, overlapping in circles, in the dish. Brush with the clarified butter and season with salt and pepper. Arrange another layer of potatoes and sprinkle with about half the prune pieces. Season with salt and pepper. Brush with clarified butter. Repeat with one more layer of potatoes and prunes, then end with a layer of potatoes. Remember to brush each layer with clarified butter and salt and pepper. You can do four layers of potatoes or six; it's up to you. Pack the potatoes tightly by pressing down on them with your palms. If there's a little butter left at the end, it's no big deal.
• Bake until crisp and tender, 35 to 45 minutes.
• Remove from the oven and let cool in the pan for a few minutes. Then flip the cake onto a serving plate and cut into wedges. If desired, finish with a dusting of sugar and a couple of minutes of broiling, for a brûlée top. It can also be made using apples and prunes, or just apples.

SWEET POTATO AND APRICOT PURéE WITH PECAN STREUSEL

Steps:

• Preheat oven to 450°F.
• Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
• In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
• Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce oven temperature to 400°F.
• In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.