6 cups cubed, peeled sweet potatoes (about 1 3/4 lbs.)

l cup apricot preserves, divided

1/2 tsp salt, divided

2 bay leaves

2 (3/4lb.) turkey tenderloins (3/4lb. total)

Place sweet potatoes, 1/2 cup preserves, and 1/4 tsp salt in 5qt crackpot, toss well. Add bay leaves. Arrange tenderloins over sweet potatoes and sprinkle with remaining 1/4 tsp salt. Spread remaining 1/2 c. preserves over tenderloins. Cover with lid. Cook on high for one hour. Reduce to low-heat setting and cook 7 hrs or until tender. Remove tenderloins from slow cooker and slice. Discard bay leaves. Serve turkey with sweet potatoes and cooking liquid.

Makes 6 servings 7 points each