Cranberry-and-Apricot Glazed Sweet Potatoes

Ingredients

• 12 ounce all-natural apricot nectar canned
• 0.5 cup brown sugar divided packed
• 8 ounces apricots dried chopped
• 2 tablespoons butter melted
• 0.3 cup orange juice 
• 1 teaspoon orange rind grated
• 4 pounds sweet potatoes and into peeled sliced ()
• 3 ounces cranberries dried sweetened (such as Craisins)
• 0.8 cup water divided

Equipment

• bowl
• sauce pan
• oven
• microwave
• colander

Directions

1. Combine 1/2 cup water, chopped apricots, cranberries, and nectar in a medium saucepan. Bring to a boil; cook 2 minutes.
2. Remove from heat, and let stand, covered, 20 minutes.
3. Drain apricot mixture in a colander over a bowl, reserving apricot mixture and cooking liquid.
4. Add rind, orange juice, and margarine to cooking liquid; set aside.
5. Combine the sweet potato and 1/4 cup water in a 3-quart casserole. Cover with casserole lid; microwave at high 18 minutes or until tender, stirring after 9 minutes.
6. Drain well; set aside.
7. Preheat oven to 35
8. Arrange half of sweet potatoes in a 3-quart casserole coated with cooking spray; top with half of apricot mixture and 1/4 cup sugar. Repeat procedure with remaining sweet potato, apricot mixture, and 1/4 cup sugar.
9. Pour reserved cooking liquid over sweet potato mixture.
10. Bake, uncovered, at 350 for 30 minutes or until bubbly.