Baked Sweet Potato with Apricot Ginger Syrup

Syrup:

  • 2 1/2 cups Apricot Nectar
  • Finely Chopped Ginger Root
  • 1 1/2 cups ┬áCanned Apricot Halves, drained & pureed
  • 5 TBSP Honey
  • 1 1/2 tsp Salt
  • 10 lb Bright Harvest Prime Center Cut Sweet Potatoes

METHOD:

SYRUP: COMBINE NECTAR AND GINGER IN SAUCEPAN, SIMMER 15 MINUTES. REMOVE FROM HEAT, STRAIN OUT GINGER. STIR PUREEDAPRICOTS INTO NECTAR. ADD HONEY AND SALT, STIR TO MIX. HEAT SYRUP BEFORE SERVING.

SWEET POTATOES: ARRANGE POTATOES IN A SINGLE LAYER IN GREASED BAKING PAN. COVER AND BAKE AT 400 DEGREES UNTIL POTATOES ARE COOKED, ABOUT 30 MINUTES. LADLE 1 OUNCE HEATED SYRUP OVER EACH SERVING AO BAKED SWEET POTATOES.

SERVING SUGGESTION: SERVE WITH BEEF, VENISON, GAME BIRDS, TURKEY OR HAM.

YIELD: 24 SERVINGS, 6 oz POTATOES