Baked Sweet Potatoes And Apricots
|Dried apricot halves||16|
|Boiling water||175 Milliliter (3/4 Cup)|
|Maple syrup||75 Milliliter (1/3 Cup)|
|Dried thyme||1⁄4 Teaspoon|
|Butter||1⁄4 Cup (4 tbs)|
In small heatproof bowl, soak apricot halves in boiling water while preparing sweet potatoes.
In boiling salted water, cook sweet potatoes, covered, for 10 to 15 minutes or just until barely tender.
Drain and let cool; peel and cut into 1/2 inch (1 cm) slices.
Arrange slices in layers in greased shallow 12 cup (3 L) baking dish.
Drain apricots, reserving soaking liquid.
Scatter apricots over potatoes.
In measuring cup, combine maple syrup, soaking liquid from apricots, thyme, and salt to taste.
Pour over potatoes and apricots; dot with butter. (Casserole can be prepared ahead to this point, covered and refrigerated overnight. Bring to room temperature before continuing with recipe.)
Bake casserole, covered, in 350Â°F (180Â°C) oven for 30 minutes; uncover and bake for about 10 minutes longer or until potatoes are tender and glazed, stirring gently from time to time.