This apricot-pecan sweet potatoes recipe, given to me by my Aunt Birdie about ten years ago, is absolutely wonderful and worth the little bit of preparation it takes. The apricot nectar adds a unique touch, but if you have trouble finding it, orange juice makes a great substitute. The flavor will be different, but it still makes the sweet potatoes shine!
Preparation Details
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8
Ingredients
- 3 pounds sweet potatoes, peeled and cut into chunks
- 1 cup packed brown sugar
- 1 cup apricot nectar
- ½ cup hot water
- 5 teaspoons cornstarch
- 2 teaspoons grated orange zest
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- ½ cup chopped pecans
- 2 tablespoons butter
Steps
- 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.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- 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.
- Transfer sweet potatoes to the prepared baking dish; pour apricot sauce evenly over top.
- Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
