Apricot Sweet Potato Bake Recipe

4.5 2 3
Apricot Sweet Potato Bake Recipe
Apricot Sweet Potato Bake Recipe photo by Taste of Home
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Apricot Sweet Potato Bake Recipe

Read Reviews
4.5 2 3
Publisher Photo
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.
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MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
6 servings
TOTAL TIME:
Prep/Total Time: 25 min.

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

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.
Originally published as Apricot Sweet Potato Bake in Country Woman March/April 2007, p36

Nutritional Facts

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

  • 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
  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.
Originally published as Apricot Sweet Potato Bake in Country Woman March/April 2007, p36

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Reviews forApricot Sweet Potato Bake

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CarolTiffany User ID: 7550745 67907
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
shaymejie User ID: 6981811 95586
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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