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This one is certainly less fatty. The original recipe call for Amaretto in place of the maple syrup. Also, if you like a little browning on your sweet potatoes, you can remove the foil 15-20 minutes early.
Spiced Sweet Potato-Apricot Casserole
My own variation based on a recipe from Southern Living.
½ cup dried apricots, coarsely chopped
¼ cup raisins
½ cup water
¼ cup brown sugar, firmly packed
¼ teaspoon ground ginger
¼ teaspoon ground cinnamon
¼ cup grade B maple syrup
2 pounds sweet potatoes, peeled and thickly sliced
1. Combine apricots and raisins in a small saucepan; add water to cover. Bring to a boil; cook 1 minute. Remove from heat; let stand, covered, 30 minutes. Drain, reserving ½ cup cooking water, set aside.
2. Combine reserved water, brown sugar, ginger, and cinnamon in a saucepan, stirring well; bring to a boil. Reduce heat, and simmer 5 minutes, set aside.
3. Arrange one-third of potatoes in bottom of a lightly buttered baking dish, overlapping edges; top with half of the fruit mixture. Repeat layers, ending with potatoes; drizzle with brown sugar mixture.
4. Bake, covered, at 350° for 1½ hours or until potatoes are tender. Let stand, covered, 10 minutes before serving.
Servings: 10
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