Maple Sweet Potato Casserole with Apricots Recipe

5 4 11
Maple Sweet Potato Casserole with Apricots Recipe
Maple Sweet Potato Casserole with Apricots Recipe photo by Taste of Home
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Maple Sweet Potato Casserole with Apricots Recipe

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5 4 11
Publisher Photo
It wouldn't be Thanksgiving without the versatile root vegetable—the sweet potato. Building on traditional recipes used by my mother and grandmother, I've added maple syrup, brown sugar, dried apricots and more spices to update this holiday casserole. —Keri Scofield Lawson, Fullerton, California
Recommended: Our Best Bacon Recipes
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min.

Ingredients

  • 1 can (2 pounds 8 ounces) cut sweet potatoes, drained
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup maple syrup
  • 1/2 cup pecan halves
  • 1/4 cup sliced dried apricots
  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt

Directions

Place sweet potatoes in an ungreased 1-1/2-qt. baking dish. Combine remaining ingredients; pour over the potatoes. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.
Originally published as Sweet Potato Casserole in Taste of Home October/November 1997, p31

Nutritional Facts

1 cup: 219 calories, 5g fat (1g saturated fat), 3mg cholesterol, 114mg sodium, 43g carbohydrate (34g sugars, 4g fiber), 2g protein.

  • 1 can (2 pounds 8 ounces) cut sweet potatoes, drained
  • 1 can (8 ounces) crushed pineapple, drained
  • 1/2 cup maple syrup
  • 1/2 cup pecan halves
  • 1/4 cup sliced dried apricots
  • 1/4 cup packed brown sugar
  • 1 tablespoon butter, melted
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon salt
  1. Place sweet potatoes in an ungreased 1-1/2-qt. baking dish. Combine remaining ingredients; pour over the potatoes. Bake, uncovered, at 350° for 45 minutes or until heated through. Yield: 8-10 servings.
Originally published as Sweet Potato Casserole in Taste of Home October/November 1997, p31

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MarilynSRV User ID: 3916774 20791
Reviewed Nov. 22, 2014

"I've made this for years now, and its a huge hit always. I make it the day before, cover it, and refrigerate it. I take it out, let it sit at room temperature for 30 minutes, and then I add the pecans and bake it. And yes, you can always put some marshmallows on top the last few minutes if your family insists and your sugar tolerances can handle it. I've also prepared it in a slow cooker when oven space is scarce. Cooked it for 3-4 hours on low."

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afsmw516 User ID: 2244662 44329
Reviewed Dec. 22, 2012

"Made this for Thanksgiving 2012 and it was a huge hit. Leftovers were great, too! I'm making it again for Christmas Eve dinner with ham instead of turkey."

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Susieq30 User ID: 22787 20789
Reviewed Oct. 17, 2011

"Super easy and delicious! I do it in the crockpot when I need to transport it somewhere."

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tagstr User ID: 1755426 48934
Reviewed Nov. 10, 2010

"I tried this and it is just delicious, the carbs were a little to high so I used sugar free maple syrup"

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