Recipes
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Apricot Pineapple and Sweet Potato Bake
1 (29 ounce) cut yams 1 (15 ounce) can apricots, drained (reserve juice) ¾ cup brown sugar 2 tablespoons cornstarch ½ teaspoon cinnamon 2 Pineapple Fruitfull® bars, thawed ½ cup crushed pineapple Reserved apricot syrup ¼ cup butter ½ cup chopped pecans |
Instructions: Preheat oven to 350’. Arrange yams and apricots in a well greased 8X8 baking dish. Mix together brown sugar, cornstarch, cinnamon, Fruitfull® Pineapple bars, pineapple and apricot syrup a medium saucepan and bring to boil. Cook until thickened, take off heat and add butter. Pour mixture over yams and apricots sprinkle with chopped pecans and bake uncovered for 30 minutes. Makes 6 servings.
Recipe submitted by:
Trisha Kruse
Eagle, ID
Happy & Healthy Products, Inc.