Apricot-Glazed Sweet Potatoes Recipe

5 7 9
Apricot-Glazed Sweet Potatoes Recipe
Apricot-Glazed Sweet Potatoes Recipe photo by Taste of Home
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Apricot-Glazed Sweet Potatoes Recipe

Read Reviews
5 7 9
Publisher Photo
I usually serve this as a side dish with poultry or pork. As the wonderful aroma wafts through the house, I'm always asked, "Is dinner ready yet?" So don't be surprised if your gang comes to the table extra-hungry.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. Bake: 20 min.

Ingredients

  • 3 pounds sweet potatoes, cooked, peeled and cut up
  • 1 cup packed brown sugar
  • 5 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup apricot nectar
  • 1/2 cup hot water
  • 2 teaspoons grated orange peel
  • 2 teaspoons butter or margarine
  • 1/2 cup chopped pecans

Directions

Place sweet potatoes in a 13-in. x 9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8-10 servings.
Originally published as Apricot-Glazed Sweet Potatoes in Country December/January 1993, p47

  • 3 pounds sweet potatoes, cooked, peeled and cut up
  • 1 cup packed brown sugar
  • 5 teaspoons cornstarch
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground cinnamon
  • 1 cup apricot nectar
  • 1/2 cup hot water
  • 2 teaspoons grated orange peel
  • 2 teaspoons butter or margarine
  • 1/2 cup chopped pecans
  1. Place sweet potatoes in a 13-in. x 9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through. Yield: 8-10 servings.
Originally published as Apricot-Glazed Sweet Potatoes in Country December/January 1993, p47

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LPHJKitchen User ID: 7521213 276122
Reviewed Oct. 10, 2017

"This was a delightful change to our typical sweet potato recipe. I couldn't find apricot nectar so I cut out the sugar and used some apricot preserves instead. We really loved the added flavor and sweetness!"

MY REVIEW
ms11145 User ID: 1604521 248331
Reviewed May. 17, 2016

"I love this recipe. I cut the sugar and it was still sweet enough for me."

MY REVIEW
bshowalter User ID: 344920 34078
Reviewed Dec. 9, 2013

"I made this for Thanksgiving and it was a big hit. I did add some marshmallows and toasted them in the oven for the last 5 minutes before serving. I could not find apricot nectar so used orange juice instead. They were wonderful!"

MY REVIEW
va.born User ID: 2739945 34076
Reviewed Nov. 19, 2013

"I made this for the first time many years ago and now it is requested for all family Thanksgiving dinners. Family members who never cared for sweet potatoes love these!"

MY REVIEW
pvisaya User ID: 3715652 12946
Reviewed Dec. 22, 2011

"Fabulous!"

MY REVIEW
UnderstudySaviour User ID: 3715068 12943
Reviewed May. 15, 2009

"This was delicious! Although, the flavour was slightly more acidic than I'd have liked. I'll make it again some other time, I think."

MY REVIEW
bunnytoes22 User ID: 1245071 25240
Reviewed Nov. 25, 2008

"This recipe is delicious, and one that will be on my Christmas menu as well. I usually make a sweet potato casserole that my family loves, but decided to try something different. I'M SO GLAD I TRIED THIS! Not only is it absolutely yummy, it's super easy to make as well."

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