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Fruited Sweet Potatoes

 Fruited Sweet Potatoes
In Cape May Court House, New Jersey, Nancy Zimmerman dresses up convenient canned sweet potatoes and apricot halves with brown sugar and cinnamon. "This fast-to-fix-side dish is delicious with a ham dinner," she relates.
6 ServingsPrep: 20 min. Bake: 25 min.


  • 2 cans (15 ounces each) sweet potatoes
  • 1 can (15-1/4 ounces) apricot halves
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground cinnamon


  • Drain sweet potatoes and apricots, reserving 1/2 cup syrup from each.
  • If desired, cut apricots into fourths. Place potatoes and apricots
  • in a greased 1-1/2-qt. baking dish. In a saucepan, combine brown
  • sugar, cornstarch, cinnamon and reserved syrup; stir until smooth.
  • Bring to a boil over medium-high heat. Remove from the heat; pour
  • over potatoes and apricots. Bake, uncovered, at 350° for 25
  • minutes or until bubbly. Yield: 6 servings.
Nutritional Facts: One 1/2-cup serving (prepared with light apricot halves) equals 192 calories, 68 mg sodium, 0 cholesterol, 46 gm carbohydrate, 2 gm protein, trace fat. Diabetic Exchanges: 2 starch, 1 fruit.