Apricot Sweet Potatoes

This is a lovely recipe for a holiday feast. You can prepare it up to a day ahead of time, refrigerate the cooked dish and simply reheat to serve.

5 to 6 medium sweet potatoes, peeled

3 to 4 shallots, peeled and minced

1/2 cup chopped dried apricots

1 cup apricot juice (or cider)

1/4 cup maple syrup

1/4 cup raisins

1/4 tsp. ground cinnamon

Slice the sweet potatoes into 1/4 inch rounds. In a large casserole dish, layer the potatoes with the fruit, the shallots and seasonings. End with the potatoes.

In a small bowl, mix the syrup and juice together and pour over the casserole. Add a bit more juice or water if necessary to bring the liquid up to the bottom of the top row of potatoes. Cover and bake at 375 degrees for 30 to 40 minutes, or until the potatoes are tender when pierced with a knife. Serves 6 to 8.