Apricot-Pecan Sweet Potatoes

This addictive sweet potato casserole is glazed with a buttery, sweet apricot sauce, then baked to perfection with pecans for a delightful crunch.

• Preparation Time: 20 mins
• Cooking Time: 45 mins
• Total Time: 1 hr 5 mins
• Calories: 348 Calories

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
• 0.25 teaspoon salt
• 0.5 cup chopped pecans
• 0.5 cup hot water
• 0.125 teaspoon ground cinnamon

Recipe Instructions

Step 1

Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Step 2

Place sweet potatoes into a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let steam dry, 1 to 2 minutes.

Step 3

Meanwhile, preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

Step 4

Mix sugar, nectar, water, cornstarch, orange peel, salt, and cinnamon together in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, and cook, stirring constantly, until sauce thickens, about 2 minutes. Stir in butter and pecans.

Step 5

Place sweet potato chunks into the prepared baking dish. Pour sugar-nectar mixture evenly over potatoes.