Entertaining expert Christy Rost joins EatsandDrinks.com    Sweet Potatoes Supreme  Sweet potatoes are baked in a light fruit syrup with a touch of cinnamon and nutmeg, accented with apricots and dried cranberries. Your family will request this dish every year!  Ingredients: 4  large sweet potatoes 2  tablespoons butter 1 1/ 4  cups brown sugar, packed 1  1 lb can apricot halves, drained, juice reserved 1  cup apple juice 1 1/ 2  tablespoon cornstarch 1/2  teaspoon cinnamon 1/ 4  teaspoon freshly grated nutmeg 2  tablespoons dried cranberries  Place potatoes in a large dutch oven; cover with water.  Bring water to a boil and cook potatoes until a sharp knife pierces potatoes easily, about 15 minutes. Drain sweet potatoes and set aside to cool slightly.  Peel potatoes and slice into 3/ 4-inch thick slices.  Place slices in a casserole dish and set aside. Place brown sugar, butter and reserved apricot juice in a medium sauce pan.  In a small bowl, whish a small amount of apple juice into the cornstarch to form a smooth mixture.  Add cornstarch mixture, remaining apple juice and spices to the sauce pan.  Bring mixture to a boil, stirring occasionally. Reduce heat to medium-low and cook 10 minutes, stirring occasionally, until syrup thickens. Top sweet potatoes with apricot halves.  Pour syrup over potatoes.  Fill centers of apricots with dried cranberries. Casserole may be covered and refrigerated overnight at this point. Bake uncovered at 375 degrees for 25-30 minutes until sweet potatoes are soft and syrup is bubbly. Serve immediately. Recipe serves 6.     Read more of Christy Rost's articles in her archives. Click here. Do you have any questions, comments or suggestions? Email: jwdineline@aol.com