READY IN ABOUT 1¼ hrs

Apricot-Pecan Sweet Potatoes

Read Reviews (10)

"This is a wonderful sweet potato recipe with a little bit of preparation. You can use orange juice in place of the apricot nectar, which can be a little hard to find -- but the result is different and really makes the sweet potato pop! This is a recipe my Aunt Birdie gave me about ten years ago" — melly

Directions

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.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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.
Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Kitchen-Friendly View

PREP 20 mins
COOK 45 mins
READY IN 1 hr 5 mins

Reviews More Reviews

Most Helpful Positive Review

Nov 30, 2010

I'm NOT a Sweet Potato eater ~ never have been. That said, I came across the Praline Sweet Potato recipe here about 8 years ago and have been making it every Thanksgiving & Christmas until yesterday. This year I decided to find a recipe not so 'desserty'. This Apricot-Pecan Sweet Potato recipe fit that need perfectly!!! I made the sauce the night before to save some time. I immediately fell in love!! I got out some vanilla ice cream and poured some on....heaven. I couldn't wait to try it on the potatoes next day. There was too much sauce since I don't make much in the way of SPs. So I have more leftover sauce for ice cream~ Yay! I added the pecans after pouring the sauce on the potatoes and popped it in the oven. So easy!! So FAST! So delicious!! Not overly sweet or heavy. I'll be making this sauce many times during the year as well!

—aunt tilly

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Most Helpful Critical Review

Apr 19, 2012

My husband loved it, he said it tastes like deserty pumpkin dishes. I liked it less, expecting a little more crisp to it. I used only half the brown sugar and it was sweat enough.

—palomeara

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12 Ratings

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Mar 17, 2011

This review is long over due. I love sweet potatoes any way they're cooked. I've eaten & baked sweet potato casseroles most of my adult life, but nothing touches this. I'm not a fan of marshmellows so decided to give this recipe a try. I Took it to a pot luck for our square dance club's Christmas dinner. Wow! They loved it. Dish was empty by the time I got to it. This will be my sweet potato casserole recipe from now on. Thank you for sharing. I prepared the dish exactly as written.

—Gin

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Nov 23, 2010

I am making this tonight to take to our church tomorrow for a pre Thanksgiving meal. I will let everyone know how it goes!! :) UPDATE: This was delicious and a big hit!! So glad it was good for no reviews yet! I would recommend this for Thanksgiving or anytime!! Yummy!

—lovetocook26

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Apr 24, 2011

This is sooooo good!!! My 9 year old daughter took one bite and said "Mom, this sauce would be great on carrots!" I am excited for leftovers tomorrow, I bet they will be even better!

—sequoia183

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Jan 08, 2012

Instead of the traditional Sweet Potato Casserole, I prepared this dish on Christmas Day. Everyone thought it was fantastic. Needless to say, this will be the dish I prepare on holidays from now on.

—Jodi

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Dec 26, 2011

These are the best sweet potatoes ever! I made them for Christmas dinner and loved them. I forgot to add the pecans and they were still so goood!

—NenoD.

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Nov 21, 2011

I made this the other night and my husband, Rick & I liked them. They are very sweet. The next I make them I’m going to use less brown sugar and use the juice from the orange and cut the apricot juice by the same amount.. We are planning on taking these to our family Thanksgiving get together this week. Thanks for a great idea. It is always fun to try new recipes.

—Teena V

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Nutrition

Calories
348 kcal
17%

Carbohydrates
68.4 g
22%

Cholesterol
8 mg
3%

Fat
7.9 g
12%

Fiber
6 g
24%

Protein
3.5 g
7%

Sodium
196 mg
8%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Apricot-Pecan Sweet Potatoes

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 348
Calories from Fat: 71

% Daily Value *
Total Fat 7.9g 12 %
Saturated Fat 2.3g 11 %
Cholesterol 8mg 3 %
Sodium 196mg 8 %
Potassium 676mg 19 %
Total Carbohydrates 68.4g 22 %
Dietary Fiber 6g 24 %
Protein 3.5g 7 %
** Sugars 38.4g
Vitamin A 493 %
Vitamin C 8 %
Calcium 10 %
Iron 15 %
Thiamin 16 %
Niacin 17 %
Vitamin B6 24 %
Magnesium 20 %
Folate 12 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.