We prepared this sweet potato dish for Thanksgiving 2003 instead of what had become a standard holiday yam dish. The potatoes were a big hit and will likely prepared again next year.
Ingredients:
3 pounds sweet potatoes, peeled, cut into 1 inch pieces
1/4 cup water
1/2 cup pure maple syrup
1/8 cup orange juice
1/4 cup honey
1 tablespoon lemon juice
1 tablespoon butter
1/2 teaspoon cinnamon
1/8 teaspoon whole cloves
1/8 teaspoon ground nutmeg
Pinch of salt\r\nPinch of freshly ground white pepper
3/4 cup chopped dried apricots
1/2 cup Granny Smith apples, optional
Steam the potatoes for 10 – 12 minutes, until tender; or boil in enough salted water to cover them, for 12 to 15 minutes, until tender.
To prepare the Apricot Glaze, place the water, syrup, brown sugar, and orange juice in a saucepan.
Stir over medium heat until the sugar dissolves.
Bring the mixture to a boil, and cook for 5 minutes, or until slightly thickened and syrupy.
Add the honey, lemon juice, butter, cinnamon, cloves, nutmeg, salt, white pepper and apricots.
Return the glaze to a boil, lower the heat, and simmer for 5 -7 minutes.
Remove the glaze from the heat and allow to rest for about 15 minutes.
The mixture will thicken as it rests. If using the apples, sprinkle over the top of the potatoes.
Pour the glaze over the potatoes and stir to mix well.
Can be served as is, or baked for 20 minutes to caramelize.
