Ingredients
2 (15 ounce) cans sweet potatoes
1 (15 ounce) can apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon
Directions
Drain sweet potatoes and apricots, reserving 1/2 cup syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1-1/2-qt. baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon and reserved syrup; stir until smooth. Bring to a boil over medium-high heat. Remove from the heat; pour over potatoes and apricots. Bake, uncovered, at 350 degrees F for 25 minutes or until bubbly.