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Apricot Sweet Potato Bake

 Apricot Sweet Potato Bake
In Livingston, Montana, Jessie Sarrazin fancies up convenient canned sweet potatoes and apricots with brown sugar, cinnamon and raisins. “This speedy side dish is delicious for holiday dinners,” she assures.
6 ServingsPrep/Total Time: 25 min.


  • 2 cans (15 ounces each) cut sweet potatoes
  • 1 can (15-1/4 ounces) apricot halves
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 3 tablespoons dry sherry or chicken broth
  • 1/3 cup raisins
  • 1/8 teaspoon grated orange peel


  • Drain sweet potatoes and apricots, reserving 1/2 cup juice from each;
  • set aside. Cut apricots in half. Place sweet potatoes and apricots
  • in a greased shallow 1-qt. baking dish; set aside.
  • In a small saucepan, combine the brown sugar, cornstarch, salt and
  • cinnamon; stir in reserved juices until smooth. Bring to a boil,
  • stirring constantly. Cook and stir for 2 minutes or until thickened.
  • Remove from the heat; stir in the sherry, raisins and orange peel.
  • Pour over sweet potato mixture. Bake, uncovered, at 375° for
  • 12-15 minutes or until bubbly. Yield: 6 servings.
Nutritional Facts: 1 serving (1/2 cup) equals 183 calories,

2 of 2

Apricot Sweet Potato Bake (continued)

Nutritional Facts: trace fat (trace saturated fat), 0 cholesterol, 137 mg sodium, 45 g carbohydrate, 3 g fiber, 1 g protein.