Maple-Glazed Sweet Potatoes
This sweet potato and dried fruit side dish makes a flavorful and elegant accompaniment to the Thanksgiving turkey and, better yet, can be prepared up to step 5 in advance.

  • 3 pounds sweet potatoes, peeled and cut into 1-inch chunks
  • 1/2 cup diced dried apricots
  • 1/4 cup diced prunes
  • 1/2 cup apricot nectar
  • 1/2 cup maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon cinnamon
  • 1/2 teaspoon pepper
  • 1/4 teaspoon salt

1. Place sweet potatoes in large saucepan with water to cover. Cover and bring to a boil over high heat. Reduce heat to medium and cook until fork-tender, 8 to 10 minutes. Drain in a colander and rinse gently under cold running water.

2. Preheat oven to 400°F. Spray a 7- x 11-inch baking pan with nonstick cooking spray.

3. Place sweet potatoes in prepared baking pan and sprinkle diced apricots and prunes on top.

4. In small saucepan, combine apricot nectar, maple syrup, lemon juice, butter, cinnamon, pepper and salt. Bring just to a simmer over high heat, stirring to blend. Pour mixture evenly over sweet potatoes and fruit.

5. Cover baking pan with foil and bake 30 minutes, basting with juices 2 or 3 times.

6. Uncover and bake 5 to 10 minutes longer, basting 2 or 3 times, until sweet potatoes are glazed.

Nutritional Information
Per serving: 235 calories, 2g total fat, 1g saturated fat, 0.4g monounsaturated fat, 0.2g polyunsaturated fat, 4.8g dietary fiber, 3g protein, 54g carbohydrate, 4mg cholesterol, 87mg sodium.
Good source of: beta-carotene, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version

Prep Time