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Apricot Sweet Potato Bake Recipe

Apricot Sweet Potato Bake Recipe

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.
TOTAL TIME: Prep/Total Time: 25 min. YIELD:6 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly. Yield: 6 servings.

Nutritional Facts

1/2 cup: 183 calories, trace fat (trace saturated fat), 0mg cholesterol, 137mg sodium, 45g carbohydrate (36g sugars, 3g fiber), 1g protein

Reviews for Apricot Sweet Potato Bake

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MY REVIEW
Reviewed Dec. 21, 2013

"I am a novice cook and made this for Thanksgiving dinner. Both family and church friends loved it and asked for the recipe...."

MY REVIEW
Reviewed Nov. 18, 2012

"I came across this recipe in a Thanksgiving cookbook a few years back and have made it every year. Everyone loves it, including the ones who are not a huge fan of sweet potatoes."

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