This irresistible recipe for apricot-pecan sweet potatoes includes a buttery sweet apricot sauce glaze and is baked with pecans for flavor and crunch.
Preparation Time
20 mins
Cooking Time
45 mins
Total Time
1 hr 5 mins
Calories
348 Calories
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 salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain; steam dry 1 to 2 minutes.
Step 3
Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
Step 4
Combine sugar, apricot nectar, water, cornstarch, orange zest, salt, and cinnamon together in a medium saucepan over medium heat; bring to a boil. Reduce heat to medium-low; cook, stirring constantly, until sauce thickens, about 2 minutes. Stir in pecans and butter.
Step 5
Transfer sweet potatoes to the prepared baking dish; pour apricot sauce evenly over top.
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
