This is dish was always my mother-in-laws contribution to our Thanksgiving table. My husband remembers having it since he was a kid. Honestly, my kids never liked it much, but I told them that they were to eat a little to be polite (it is the only thing I ever did this with). I'm banking on when they get a little older they will start reminiscing about their grandmother and will want to make it. I know I have been this way about dishes I didn't care for when I was younger.
Elegant Apricot Sweet Potatoes
In a medium size saucepan place:
1/2 pound (1-1/2 cups) dried apricots
2 cups hot water
Allow apricots to soak, covered, for 1 hour. Then simmer the covered apricots for 1 hour, or until the apricots are plump and tender when pierced. Remove from heat, drain and reserve liquid; set apricots and liquid aside.
In a large stockpot place:
6 medium size (about 2 pounds) sweet potatoes, scrubbed, washed, and pierced with a fork
Cover sweet potatoes with water and bring to a boil. Continue to boil potatoes until fork tender. Drain, cool a bit, then peel and set aside.
In a small bowl combine:
1/4 cup reserved apricot liquid
3 tablespoons butter, melted
2 teaspoons orange juice
1 teaspoon grated orange peel
Additional ingredients:
1 cup dark brown sugar
1/4 cup whole pecans
Preheat oven to 375ºF. Grease a shallow 1 quart baking dish with butter. Cut the the sweet potatoes in 1/2 lengthwise, then cut each half into 1/2" slices. To assemble, arrange 1/2 of the sweet pototoes in a layer at the bottom of the prepared baking dish, top with 1/2 of the apricots, then sprinkle with 1/2 cup sugar; repeat. Pour the apricot liquid mixture over the top of the layers. Bake for 45 minutes, basting occasionally. Sprinkle the pecans on top for the last 5 minutes of baking.
Serves 6-8
Note: the photo is of 1/3 of the recipe and it turned out great! We are having a small Thanksgiving dinner this year.
Happy Thanksgiving!
