| 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.”