International Recipes Dot Net: Real Recipes from Real People


  You are not logged in
Follow on Twitter!
Search Recipes:
 
site map
advertising info
privacy policy

Share Your Recipe
Most Popular Recipes
Highest Rated Recipes
SyndicateThis


Random Recipe
Quick Chicken and Noodles






Food Dictionary
Theme Sections
Photo Gallery
F.A.Q.


home > recipes > vegetables > apricot-pecan sweet potatoes
from US 3 pounds sweet potatoes, peeled and cut into chunks 1 cup packed brown sugar 5 teaspoons cornstarch 1/4 teaspoon salt 1/8 teaspoon ground cinnamon 1 cup apricot nectar 1/2 cup hot water 2 teaspoons grated orange peel 2 tablespoons butter 1/2 cup chopped pecans 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. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. 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. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Apricot-Pecan Sweet Potatoes


SUBMITTED BY
list all recipes for VEGETABLES (485)
list all recipes by ELITIST (2)


   

conversions contact author view cookbook print recipe
email recipe add to cookbook add to calendar add to shopping list

Recipe Alert Most Popular Recipes Most Emailed Recipes
 
Stay informed and receive new recipes that are similar to
this one! Check the boxes that interest you and you will
receive only those new recipes.
keyword: apricot
keyword: pecan
keyword: sweet
keyword: potatoes
recipes for vegetables
recipes by elitist
Email Address:
(posted November 19, 2010)

from US

3 pounds
sweet potatoes, peeled and cut
into chunks
1 cup packed
brown sugar
5 teaspoons
cornstarch
1/4 teaspoon
salt
1/8 teaspoon ground
cinnamon
1 cup
apricot nectar
1/2 cup
hot water
2 teaspoons grated
orange peel
2 tablespoons
butter
1/2 cup chopped pecans

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.

Preheat oven to 350 degrees F (175 degrees C).
Grease a 9x13-inch baking dish.

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.

Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.



Please click here to read our policy on submitted comments
Be the first to leave a public comment about this recipe!

 
Rating:
Name:
Email 1:
City, State:
Country:
Comments:
1 Your email address will not be displayed to others, nor will it be used for any marketing purposes or released
to any third party.


©1995-2018 SimpleSolutions Corporation. All Rights Reserved.