Sweet Potatoe with Pineapple, Apricot

The “good potato” is made better with fruit, nuts and spices
 
INGREDIENTS
1    can (8 ounce) pineapple chunks
4    ounces dried apricots, cut in half (1 cup)
1    cup water
1    teaspoon ground cinnamon
1    teaspoon ground cloves
1    tablespoon sugar
2    medium sweet potatoes, peeled, diced to ½ inch (3 cups)
1    tablespoon butter
¼   cup chopped walnuts

METHOD

Drain the pineapple chunks into a medium sauce pan, reserving the chunks into a medium bowl. Place the pan over medium heat and add the sliced apricot halves. Bring to a boil, reduce the heat and cook for 5 to 6 minutes until the apricots are soft. Remove the apricots to the pineapple bowl and set aside.

Put 1 cup of water into the sauce pan and add the cinnamon, cloves and sugar Whisk to make sure the spices are integrated and add the potato chunks. Mix the potatoes into the liquid and spices, bring it to a boil and cover. Reduce heat to a simmer and cook for 8 to 10 minutes until the potatoes are soft. Drain and return to the sauce pan. After adding the butter and allowing it to melt, add the pineapple, apricots and walnuts and mix them in. Continue to simmer for 4 to 5 minutes to bring everything up to heat. Serve immediately.