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