Sweet Potato And Apricot
Sweet potato and apricot combine in this warm, flavorful dish featuring caramelized sweet potatoes topped with a sweet apricot glaze and crunchy pecans. Perfect for a cozy family dinner or special occasion, it balances sweetness with a hint of citrus and cinnamon for a comforting, satisfying meal.
Ingredients
Instructions
- Place the cooked sweet potato halves into a buttered baking dish.
- Combine brown sugar, cornstarch, cinnamon, salt, and grated orange peel in a saucepan.
- Drain apricot juice into the cornstarch mixture.
- Cook and stir over medium heat until boiling.
- Boil for 2 minutes.
- Add apricots, butter, and pecans; pour over sweet potatoes.
- Bake at 325°F (163°C) for 25 minutes.
Tips & Substitutions
For a richer flavor, consider using maple syrup instead of brown sugar. If you prefer a thicker sauce, increase the cornstarch to 2 tablespoons. You can also use fresh sweet potatoes instead of cooked ones; just boil them until tender before halving. Adding a pinch of nutmeg can elevate the spice profile, making it a delightful complement to the apricots.
Serving Suggestions
This dish is a wonderful side for roasted meats, especially ham or turkey, and pairs beautifully with Cheese Broccoli Casserole for a complete meal. For an extra touch, garnish with chopped pecans or a dollop of whipped cream. It can also serve as a unique dessert, especially when paired with Cool Mint Pie for a delightful contrast.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the dish in the oven at 350°F (175°C) for about 15-20 minutes, or until warmed through. Alternatively, you can microwave individual servings for 1-2 minutes, stirring halfway to ensure even heating.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato And Apricot contains roughly 1347 calories, with 0g protein, 78g carbohydrates, and 116g fat. Note that it is relatively high in sodium, at 1791mg per serving (78% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh apricots instead of canned?
Yes, you can use fresh apricots. Just make sure to peel and slice them, and adjust the cooking time as needed. Fresh apricots will offer a slightly different texture and flavor but will still work beautifully in this dish.
Is this recipe suitable for vegetarians?
Absolutely! This Sweet Potato and Apricot recipe is entirely vegetarian. Just ensure that the butter used is not derived from any animal products, or substitute it with a plant-based butter for a vegan option.
How can I make this dish gluten-free?
To make this recipe gluten-free, simply use cornstarch as indicated, which is naturally gluten-free. Ensure that all other ingredients, including the brown sugar and canned apricots, are labeled gluten-free. This way, you can enjoy a delicious dish without any gluten concerns.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).