Apricot Sweet Potato Bake

6
Servings
20m
Prep Time
12-15m
Cook Time
32m
Ready In


"Since the holidays are quickly approaching Im posting this favorite yam recipe here on this site, I make it for the holidays every year and often for a Autumn dinner side dish, I make two or three pans if I make it for the holidays because it goes so quickly. This has zero fat! From TasteofHome"

Original recipe yields 6 servings
OK

Nutritional

  • Serving Size: 1 (162.3 g)
  • Calories 149.5
  • Total Fat - 0.1 g
  • Saturated Fat - 0 g
  • Cholesterol - 0 mg
  • Sodium - 105.2 mg
  • Total Carbohydrate - 37.5 g
  • Dietary Fiber - 3.3 g
  • Sugars - 14.7 g
  • Protein - 2.3 g
  • Calcium - 34.9 mg
  • Iron - 2.7 mg
  • Vitamin C - 24.1 mg
  • Thiamin - 0 mg

Step 1

Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-quart baking dish; set aside.

Step 2

In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange peel.

Step 3

Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.

Tips & Variations


No special items needed.

Related

Bergy

This recipe is easy, tastes wonderful and looks so festive. I will be making this again for sure. I used dried apricots instead of canned. I cut the recipe back to 1 can of sweet potatoes. Be careful how much sugar you use - I used brown sugar splenda. I was generous with the raisins. Thanks Christianna for a lovely side dish recipe that will appear on my table for many special occasions

review by:
(29 May 2014)