1/2 c  Coarsely chopped dried
Apricots
1/4 c  Raisins
1/2 c  Water
1/4 c  Firmly packed brown sugar
1/4 ts Ground ginger
1/4 ts Ground cinnamon
1/4 c  Amaretto liqueur
1 ts Vanilla extract
4    4 oz
Thinly sliced
1/4 c  Sliced almonds
Sweet potatoes, peeled --

Combine apricots, raisins in a small saucepan; add water to cover. bring to
boil; cook 1 minute. Remove from heat; let stand, covered, 30 minutes.
Drain, set aside. Combine 1/2 cup water and next 3 ingredients in a
saucepan, stirring well; bring to boil. Reduce heat and simmer 5 minutes.
Stir in liqueur and vanilla; set aside. Arrange 1/3 of potatoes in bottom
of a lightly greased 11x7x11/2″ baking dish, overlapping edges; top with
1/2 of fruit mixture. Repeat layers, ending with potatoes; drizzle with
brown sugar mixture and sprinkle with almonds. Bake, covered, at 350F for
11/2 hrs. or until potatoes are tender. Let stand, covered 10 minutes
before serving. Serves 10.

MSBello