- 2 (15 ounce) cans sweet potatoes
- 1 (15 ounce) can apricot halves
- 3 tablespoons brown sugar
- 1 tablespoon cornstarch
- 1/8 teaspoon ground cinnamon
- 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.