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Apricot Sweet Potato Bake

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.
  • Makes
    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 zest

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 zest.
  • Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.
Nutrition Facts
1/2 cup: 183 calories, 0 fat (0 saturated fat), 0 cholesterol, 137mg sodium, 45g carbohydrate (36g sugars, 3g fiber), 1g protein.

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Reviews

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Average Rating:
  • CarolTiffany
    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....

  • shaymejie
    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.