Baked Sweet Potatoes with Apricots & Bourbon

Prepare this dish through step 4 up to two days ahead; cover airtight and chill. Unwrap and bake as directed in step 5.

Yield: 10     (serving size: 1 cup)

1/3 cup bourbon

1/2 cup chopped dried apricots

5 lbs. sweet potatoes & red garnet yams

1/4 cup Splenda Brown Sugar Blend

1/3 cup tub margarine

1 tsp. vanilla

cooking spray

  1. In a small bowl, pour bourbon over dried apricots.
  2. Preheat oven to 350 degrees.
  3. Scrub potatoes and pierce each in several placed with fork. Place potatoes on oven rack or baking sheet in a single layer. Bake at 350 degrees until potatoes are soft when pieced, about 1 1/2 hours. Let stand until cool enough to handle, about 20 minutes.
  4. Peel potatoes and place in a large bowl. Add brown sugar, margarine and vanilla to bowl and mash with potato masher or fork until mixture is only slightly chunky. Stir in apricots and bourbon. Spoon into a shallow 2 1/2-quart baking dish lightly coated with cooking spray and spread level.
  5. Bake at 350 degrees, uncovered, until hot in center, about 30 minutes. Serve warm.

from Sunset magazine, November 2004 (with revisions)

sweet-potatoes-apricot

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