Tropical Sweet Potatoes

Melissa Williamson


My family and friends loves it and I make them for Thanksgiving and they wanted me to make them again this Thanksgiving. It is so easy to make them. They are so delicious and tasty.


★★★★★ 1 vote

8 servings
45 Min
20 Min


  • 4
    large sweet potatoes
  • 1
    (8 ounces) can pineapple tidbits
  • 1
    (8 1/2 ounces) can apricots, pureed
  • 1/2 c
    firmly packed light brown sugar
  • 1 1/2 Tbsp
  • 2 tsp
    grated orange zest
  • 1/2 tsp
  • 1/8 tsp
    ground cinnamon
  • 1/2 c
    chopped pecans
  • 2 Tbsp
    butter, softened

How to Make Tropical Sweet Potatoes


  1. Combine sweet potatoes and enough water to cover in a large saucepan. Cook over medium-high heat until tender, about 20 minutes; drain. Let stand to cool.

    Preheat oven to 375ºF. Grease a 2-quart baking dish.

    Peel sweet potatoes and cut into 1/2-inch slices. Place in the prepared baking dish.

    Drain pineapple, reserving 1/3 cup juice and the pineapple.

    Combine reserved pineapple juice, pureed apricots, brown sugar, cornstarch, orange zest, salt and cinnamon in a medium saucepan and mix well.

    Cook over medium-low heat, stirring continually, until thickened, about 3 minutes.

    Add reserved pineapple, pecans and butter and mix well. Pour over sweet potatoes. Bake until hot and bubbly, about 20 to 25 minutes.

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