Recipes by Arlene

• 3 lbs. sweet potatoes
• ¾ cup light brown sugar, packed and divided
• 3 tbsp. butter
• ½ tsp. cinnamon
• ½ tsp. nutmeg
• ¼ tsp. salt
• 1 cup milk

Grease a 1½-quart casserole. Cook sweet potatoes in boiling salted water until done; peel and mash. Stir in all the remaining ingredients except 2 tablespoons of light brown sugar. Turn mixture into prepared casserole and sprinkle with remaining sugar. Bake at 400° for 30 minutes.

• 5 tbsp. unsalted butter
• 1 medium onion, cut into thin strips
• 1 lb. carrots, shredded
• 4 oz. dried apricots, cut Julienne style
• ½ cup water
• 1 to 2 tsp.sherry wine vinegar
• Salt and freshly ground pepper

Melt butter in large skillet over medium-high heat. Add onion; cook until browned. Add carrots and apricots; stir-fry about 2 minutes. Stir in water. Cook, covered, until carrots are crisp-tender, about 5 minutes. Uncover and cook until liquid evaporates. Season with vinegar and salt and pepper to taste. Serves 4 to 6.