Cranberry-and-Apricot Glazed Sweet Potatoes
You can never have too many side dish recipes, so give Cranberry-and-Apricot Glazed Sweet Potatoes a try. This gluten free and dairy free recipe serves 12. One portion of this dish contains about 3g of protein, 2g of fat, and a total of 267 calories. If you have apricot nectar, brown sugar, apricots, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes.
Instructions
Combine 1/2 cup water, chopped apricots, cranberries, and nectar in a medium saucepan. Bring to a boil; cook 2 minutes.
Remove from heat, and let stand, covered, 20 minutes.
Drain apricot mixture in a colander over a bowl, reserving apricot mixture and cooking liquid.
Add rind, orange juice, and margarine to cooking liquid; set aside.
Combine the sweet potato and 1/4 cup water in a 3-quart casserole. Cover with casserole lid; microwave at high 18 minutes or until tender, stirring after 9 minutes.
Arrange half of sweet potatoes in a 3-quart casserole coated with cooking spray; top with half of apricot mixture and 1/4 cup sugar. Repeat procedure with remaining sweet potato, apricot mixture, and 1/4 cup sugar.
Pour reserved cooking liquid over sweet potato mixture.
Bake, uncovered, at 350 for 30 minutes or until bubbly.