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Apricot-Pecan Sweet Potatoes
Apricot-Pecan Sweet Potatoes


(cooking time: 1 hr 5 min; 8 servings)

  • Sweet potatoes – 3 lb, peeled, coarsely chopped
  • Brown sugar – 1 cup, packed
  • Cornstarch – 5 tsps
  • Salt – ¼ tsp
  • Ground cinnamon – 1/8 tsp
  • Apricot nectar – 1 cup
  • How water – ½ cup
  • Orange peel – 2 tbsps, grated
  • Butter – 2 tbsps
  • Pecans – ½ cup, chopped
  • Place sweet potatoes in a large pot of water; bring to boil over high heat. Turn heat down to medium-low, simmer for 20 minutes until tender. Drain, return to the cooker, let dry for a minute, set aside.
  • Meanwhile, pre-heat oven to 350°F/180°C/Gas Mark 4. Also oil a 9x13-inch baking dish.
  • In a sauce pan, mix sugar with water, cinnamon, salt, cornstarch, orange peel, and apricot nectar. Place over medium heat and bring to boil. Turn heat down to medium-low, let simmer for a couple of minutes while stirring. Once thickened, add butter and pecans, stir well.
  • Transfer sweet potatoes into the baking dish, top with the sauce to evenly cover the potatoes.
  • Bake for 25 to 30 minutes or until tender.