Servings: makes 6 servings

1 lb. sweet potatoes (boiled, peeled and quartered) 1 lb. sweet potatoes (boiled, peeled and quartered)
4 oz. dried apricots 4 oz. dried apricots
2 tsp. cinnamon 2 tsp. cinnamon
¼ cup slivered almonds, toasted ¼ cup slivered almonds, toasted
1½ Tbsp. butter spread 1½ Tbsp. butter spread

Quarter potatoes and make a single layer in baking pan.
Boil dried apricots in 1 cup water until soft.
Pour apricots with their juice over potatoes, then sprinkle with cinnamon.
Divide butter spread and space evenly over potatoes.
Sprinkle toasted slivered almonds over potatoes and bake at 350 for 30 to 40 minutes.

179 calories  179 calories