Apricot-Glazed Sweet Potatoes
By
Tammy Raynes
@Tammy_Raynes
1
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!
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!
Rating:
★★★★★ 1 vote
Serves:
8 - 10
Cook:
30 Min
Ingredients
- 3 lb
- sweet potatoes, cooked, peeled and cut up
- 1 c
- packed brown sugar
- 5 tsp
- cornstarch
- 1/4 tsp
- salt
- 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
How to Make Apricot-Glazed Sweet Potatoes
- 1Place sweet potatoes in a greased 13"x9"x2" baking dish and set aside.
- 2In 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.
- 3Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.
About Apricot-Glazed Sweet Potatoes
Course/Dish: Vegetables
