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