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Apricot-Pecan Sweet Potatoes
Prep
20 mins
Cook
45 mins
Servings
8
Difficulty
Hard
My family absolutely loves this dish, and honestly, it's one of my go to favorites for holiday dinners. Sweet potatoes are naturally packed with vitamins and antioxidants, so you're getting something really nourishing alongside all that delicious flavor. The beautiful thing about this recipe is how simple it comes together in just over an hour from start to finish. The apricots and pecans add such a lovely sweetness and crunch that even people who aren't usually sweet potato fans seem to enjoy it. It's comfort food at its finest, and your guests will think you spent hours in the kitchen.
Ella x
Ingredients
- 33 pounds sweet potatoes, peeled and cut into chunks
- 11 cup packed brown sugar
- 55 teaspoons cornstarch
- ¼ teaspoon salt¼ teaspoon salt
- ⅛ teaspoon ground cinnamon⅛ teaspoon ground cinnamon
- 11 cup apricot nectar
- ½ cup hot water½ cup hot water
- 22 teaspoons grated orange peel
- 22 tablespoons butter
- ½ cup chopped pecans½ cup chopped pecans
Detail level
Instructions
- 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. Drain and allow to steam dry for a minute or two.
- 2
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
- 3
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.
- 4
Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
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