Title: Sweet Potatoes and Apricots
Categories: Mcdougall, Vegetables, Fruit
Yield: 12 servings
2 1/2 lb Sweet potatoes, cooked
1 c Apricots, dried, chopped
3/4 c Orange juice
1/2 c Water
4 tb Honey
1/2 c Walnut pieces (optional)
Peel and cut cooked sweet potatoes into large pieces. Place apricots,
orange juice, water and honey in a saucepan. Bring to a boil. Reduce heat,
cover, and simmer until apricots are soft, about 25-30 minutes. Remove from
heat.
Arrange sweet potatoes in a baking dish. Sprinkle with walnuts, if
desired. Pour apricot sauce over the top. Cover. Bake at 350 degrees until
heated, about 15-20 minutes.
From: The McDougall Health-Supporting Cookbook, Vol. I by Mary McDougall
MM 9/16/93 by Val Rowe (GEnie: V.Rowe1)
Converted by MMCONV vers. 1.40 ---
From the collection of Sue Smith, S.Smith34, Uploaded June 16, 1994
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