Creamy Sweet Potato Casserole

2 med sweet potatoes (1/2 lb) 8 dried apricot halves 1/4 Cup raisins 1/2 Cup cranberries 1-1/2 Cups light soymilk, plain 2 Tbsp rice flour or cornstarch 1/4 tsp ground cinnamon 1/4 tsp salt 1/8 tsp ground ginger dash ground cloves

Steam sweet potato until just tender. Peel and cut into 1/2 inch pieces. Cut each dried apricot half into 8 or 10 pieces. Put sweet potato, apricot pieces, raisins, and cranberries into a medium sized bowl. Preheat oven to 375 degrees F. Coat a 4 cup casserole dish with non-stick cooking spray. In a small saucepan, heat soymilk to steaming. Reduce heat to low. Remove several Tbsp. of milk to a small bowl and mix in the rice flour. Stir rice flour paste into soymilk. Cook, stirring constantly, until sauce thickens enough to coat the back of a spoon. Fold sauce into potato and fruit mixture. Spoon into prepared casserole and bake 30 minutes.

Makes: 2 servings