Sweet potatoes are baked with an apricot sauce and chopped pecans. Would Aunt Birdie steer you wrong?
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
348 Calories
Recipe Instructions
Step 1
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 2
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two.
Step 3
Mix together brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel in a saucepan; bring to a boil over medium heat. Reduce heat to medium-low, and cook for 2 minutes, stirring constantly. When the sauce is thick, stir in the butter and pecans. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
Step 4
Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
Ingredients
1 cup packed brown sugar
2 tablespoons butter
1 cup apricot nectar
5 teaspoons cornstarch
2 teaspoons grated orange peel
3 pounds sweet potatoes, peeled and cut into chunks