Sweet (potato) Success

In a previous entry, I mentioned that I would feel more a part of my husband’s family if I had a dish to contribute to the Thanksgiving meal. I also mentioned that my plan was to try a sweet potato dish. A few weeks ago I decided if my sweet potato dish was unsuccessful, I would try a squash dish next time.

What made my hunt for the perfect sweet potato recipe difficult is my husband’s extended family are pretty healthy eaters. Thanksgiving meals include a variety of green vegetables, real cranberry sauce (not the stuff from the can I grew up with), and no casseroles with canned soup or American cheese as ingredients. I knew whatever recipe I brought to the table had to be light in the sweetness category.

I am proud to announce my dish was a success and will be brought to future Thanksgiving meals. The following is the recipe I used except I left out the dried apricots and added corn starch. I’m thinking about adding Cayenne Pepper if I make it for my perpetual student and I at home. (I got the idea from a delicious dipping oil my perpetual student made with olive oil, orange rind, and cayenne pepper.)

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Apricot-Glazed Sweet Potatoes

This is a good low fat recipe. It can be made up to 2 days ahead of time.

3/4 pound dried apricots
1 (9 ounce) can apricot nectar
3/4 cup water
3 pounds sweet potatoes or yams
3/8 cup light brown sugar, packed
4 tablespoons butter or margarine, melted
1 1/2 tablespoons orange juice
1 tablespoon grated orange rind
1/2 cup pecan halves

Place apricots in a medium saucepan and cover with apricot nectar and water. Let stand 1 hour for fruit to soften. Place over moderate heat and simmer, uncovered, until apricots are very tender, about 40 minutes. Cool and drain well, reserving the liquid.

Scrub sweet potatoes or yams. Place on baking sheet and bake at 400 degrees F for 30 to 40 minutes, or until tender when pierced with a fork. Cool; peel and cut into lengthwise slices about 1/4-inch thick. Lightly grease an 11 x 7-inch shallow baking dish. Arrange a layer of sweet potatoes or yams in the dish. Cover with a layer of apricots. Repeat, alternating layers of potatoes and apricots. Sprinkle top with brown sugar.

In a small bowl, mix 1/2 cup reserved apricot liquid with melted butter or margarine, orange juice and orange rind. Pour mixture over the layers. May be covered and refrigerated for 2 days. Before baking, bring to room temperature.

Bake uncovered at 375 degrees F for 40 minutes, basting occasionally with liquid in bottom of dish. Remove from oven and place pecan halves on top. Return to oven and bake until casserole is bubbling and top is well-glazed, about 5 to 10 minutes. Let stand 10 minutes before cutting.

Makes 12 to 14 servings.

~ by anonymouscogitations on December 1, 2008.