Sweet Potato And Apricot Puree – a delicious recipe with sweet potatoes, sugar, salt, flour, brown sugar, unsalted butter. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 450u00b0F.
2
Prick potatoes and bake in middle of oven for at least 1 hour, or until very soft. Allow to cool and then scoop flesh into a bowl.
3
In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons of the cooking liquid and drain apricots.
4
Puree apricots in a food processor with the granulated sugar and reserved liquid, until smooth.
5
Add puree and salt to potatoes. Beat with an electric mixer until smooth. Spread mixture into a greased shallow 2-qt baking dish. (Note: Puree may be prepared up to this point 1 day ahead and kept chilled and covered).
6
Reduce oven temperature to 400.
7
In a small bowl blend remaining ingredients (flour, brown sugar, butter, pecans, and dash salt) with your fingers until combined well. Sprinkle over puree. Bake in oven until heated through and topping is bubbly, about 15 minutes.
625
kcal
Calories
16
g
Fat
116
g
Carbs
10
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3 1/2 lbs sweet potatoes (about 4 large), 6 ounces dried apricots (about 1 1/2 cups), 1 tablespoon granulated sugar, 3/4 teaspoon salt, and more.
Yes, Sweet Potato And Apricot Puree falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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