We have all had the traditional candied sweet potatoes for Thanksgiving supper. There are many variations of sweet potatoes, sweetener and marshmallows. Liking all things apricot, it is no wonder that I paired them with sweet potatoes for this casserole. Not just sweetness and goo, but added flavor as well. I was very pleased with the outcome and I think that you will enjoy them too.

• 1 29-ounce can cut sweet potatoes in syrup, drained
• ½ cup brown sugar
• 1/4 cup Karo Dark Corn Syrup
• Salt, just a pinch to taste
• Sprinkle of fresh ground nutmeg

• 1 15.25-ounce can apricot halves in heavy syrup, reserve syrup
• 1/3 cup butter or margarine
• 1/2 teaspoon ground cinnamon
• 4 ounces marshmallow cream

1. Drain packing juice from apricots and save. In a saucepan, heat apricot syrup to a boil, reduce heat and simmer while stirring until reduced by half. Add salt, butter, Karo syrup, cinnamon and brown sugar. Stir until mixed. Remove from heat.
2. Arrange sweet potato pieces in a 6- x 6- x 3-inch casserole dish. Add reduced apricot syrup mixture. Bake uncovered in a 325°F oven for 30 minutes. Stir twice while cooking to coat all sides of the sweet potatos with syrup.
3. After 30 minutes, add apricot pieces among the sweet potato pieces. Sprinkle with nutmeg. Heat marshmallow cream to soft consistency in the microwave. Spread marshmallow cream over the top of the casserole. Return to the oven and bake an additional 10 to 15 minutes or until marshmallow cream starts to brown.