Apricot-Pecan Sweet Potatoes
Apricot-Pecan Sweet Potatoes requires approximately 1 hour and 5 minutes from start to finish. One serving contains 182 calories, 2g of protein, and 4g of fat. For 53 cents per serving, you get a hor d'oeuvre that serves 15. Head to the store and pick up water, sweet potatoes, cornstarch, and a few other things to make it today. 8 people were impressed by this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Allrecipes. Overall, this recipe earns a not so super spoonacular score of 37%. Similar recipes include Apricot-Glazed Sweet Potatoes, Pecan-Coconut Sweet Potatoes, and Maple-Pecan Sweet Potatoes.
Servings: 15
Preparation duration: 20 minutes
Cooking duration: 45 minutes
Ingredients:
1 cup apricot nectar
1 cup packed brown sugar
2 tablespoons butter
5 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 teaspoons grated orange peel
1/2 cup chopped pecans
1/4 teaspoon salt
3 pounds sweet potatoes, peeled and cut into chunks
1/2 cup hot water
Equipment:
pot
baking pan
oven
sauce pan
Cooking instruction summary:
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
Step by step:
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.
2. Drain and allow to steam dry for a minute or two.
3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
4. 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.
5. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.
6. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
Nutrition Information:
covered percent of daily need
