Date: Wed, 28 Sep 94 19:57:26 CDT
From: Jeanne Chappell (jchappel@tyrell.net)
Sweet Potatoes with Chestnut & Apricots
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3/4 C coarsely chopped dried Apricots
Boil enough water (to cover Apricots) in the Microware
Pour water over Apricots - Let stand (covered) for 30 minutes
Drain well and set aside
1/2 C water |
1/4 C firmly packed brown sugar | Combine - stir well
dash of ground ginger | Bring to boil - reduce heat
dash of ground cinnamon | Simmer 5 minutes
1/4 C Amaretto | Stir into above mixture
1 t vanilla | Set aside
2 lbs. Sweet potatoes - peeled and thinly sliced
1 1/2 C (3/4 lb.) finely chopped Roasted Chestnuts
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Using a 11" x 7" x 2" baking dish:
1) Arrange 1/3 of Sweet Potatoes in the bottom - overlapping slices
2) Top with 1/2 of Apricots and 1/2 of Chestnuts
Repeat steps 1) & 2) ending with step 1)
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Cover and Bake 350 deg. F for 1.5 hours (til potatoes are tender)
Let stand 10 minutes (covered) before serving
kwvegan vegan