| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Fruits, Grains | Vegetables, Fruits | 12 | Servings | |
INGREDIENTS
| 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) |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Time: A longing in man for reuniting with God.”