Apricot-Glazed Sweet Potatoes

Tammy Raynes


To save time in the kitchen around the holidays, cook, peel and refrigerate the sweet potatoes a day in advance. The next day, complete the recipe as directed.

Sweet potatoes are one of those southern vegetables that we can't live without. Like okra, turnip greens, mustard greens and corn, Louisiana is big on the Sweet Potato.

This is a different take on your normal "candied" yams. Enjoy!

pinch tips: How to Wash Fruits & Vegetables


8 - 10


30 Min


3 lb
sweet potatoes, cooked, peeled and cut up
1 c
packed brown sugar
5 tsp
1/4 tsp
1/8 tsp
ground cinnamon
1 c
apricot nectar
1/2 c
hot water
2 tsp
grated orange peel
2 tsp
butter or margarine
1/2 c
chopped pecans

Directions Step-By-Step

Place sweet potatoes in a greased 13"x9"x2" baking dish and set aside.
In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir for 2 minutes more. Remove from the heat; stir in butter and pecans.
Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

About this Recipe

Course/Dish: Vegetables
Hashtags: #sweet, #potato, #yams, #holiday

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