I poached mine in a shallow roasting pan with some water at the bottom at 350 for as long as needed. I did pears, apples, carrots, parsnips like this. (peeled first)
I did sweet potatoes the same but sliced down the middle and punctured holes with fork first. I found it easier to peel off skins of these after cooked and once cooled down. Or just scoop out with spoon form skin.
I stewed apricots or prunes on the stovetop/hob with just water in a saucepan on low/simmer after coming to the boil. Makes a lovely spread on bread or a filler to add to avocado, banana etc...very high in iron.