Sweet Potato, Apricot Casserole Recipe

Name: Sweet Potato, Apricot Casserole
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (8 oz.) pkg. dried apricots; 2 (16 oz.) cans whole sweet potatoes (drained); 1 c. pecan halves; 1 c. light or dark corn syrup; 1/4 c. butter or margarine; 1 Tbsp. cornstarch (mixed with 2 Tbsp. water); 2 tsp. fresh lemon peel (grated); 1/4 tsp. salt; 1/8 tsp. ground cinnamon; 1/8 tsp. nutmeg

Servings: persons

1 (8 oz.) pkg. dried apricots
2 (16 oz.) cans whole sweet potatoes (drained)
1 c. pecan halves
1 c. light or dark corn syrup
1/4 c. butter or margarine
1 Tbsp. cornstarch (mixed with 2 Tbsp. water)
2 tsp. fresh lemon peel (grated)
1/4 tsp. salt
1/8 tsp. ground cinnamon
1/8 tsp. nutmeg

1
In a 1 1/2-quart saucepan, simmer apricots in water to cover (about 2 cups), 10 minutes or until soft.
2
Drain (reserving liquid).
3
Arrange sweet potatoes in a single layer in shallow dish; top with apricots and pecans.
4
Put reserved liquid and remaining ingredients in the saucepan, stir over moderate high heat until boiling; simmer 1 to 2 minutes, until thickened, pour over sweet potatoes.
5
Bake in a 375u00b0 oven 25 minutes, until sauce is bubbling and the pecans are browned.

632

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* 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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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 (8 oz.) pkg. dried apricots, 2 (16 oz.) cans whole sweet potatoes (drained), 1 c. pecan halves, 1 c. light or dark corn syrup, and more.

Yes, Sweet Potato, Apricot Casserole 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.

Sweet Potato, Apricot Casserole

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