Apricot-Pecan Sweet Potatoes

Apricot-Pecan Sweet Potatoes

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melly 2

"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"
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1 h 5 m servings 348 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 348 kcal
  • 17%
  • Fat:
  • 7.9 g
  • 12%
  • Carbs:
  • 68.4g
  • 22%
  • Protein:
  • 3.5 g
  • 7%
  • Cholesterol:
  • 8 mg
  • 3%
  • Sodium:
  • 196 mg
  • 8%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.


  • Prep

  • Cook

  • Ready In

  1. 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.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. 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.
  4. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.


  1. 13 Ratings

Most helpful positive review

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 yeste...

Most helpful critical review

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.

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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 yeste...

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 ...

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 marshm...

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!

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 n...

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!

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...

OMG this is soooo good! Thanks for sharing!

I have made this every Thanksgiving for many years. I cut the potatoes into strips and arrange in the casserole with drained apricot halves and whole pecans (see other photos). I cut the brow...

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