Sweet Potatoes Topped with Apricots and Pecans

A delightful dish combines the natural sweetness of roasted sweet potatoes with juicy apricots and crunchy pecans for a perfect balance of flavors and textures. It’s an easy, comforting side that adds a touch of elegance to any meal.

Cooking Hints

Use fresh or dried apricots soaked in warm water to soften them before topping.
Roast the sweet potatoes until they are tender all the way through for the best texture.
Toast the pecans lightly in a dry pan to enhance their flavor and crunch.

Ingredients 0/9

3 pounds sweet potatoes, peeled and cut into chunks 1 cup packed brown sugar 5 teaspoons cornstarch ¼ teaspoon salt 1 cup apricot nectar ½ cup hot water 2 teaspoons grated orange peel 2 tablespoons butter ½ cup chopped pecans

Reasons You'll Love It

This dish combines the natural sweetness of sweet potatoes with the tartness of apricots and the crunch of pecans. It’s a comforting and nutritious option that feels both cozy and special. Plus, it’s easy to prepare and full of vibrant flavors.

Step 1

Put the sweet potatoes in a large pot and covering them with water. Bring the water to a boil over high heat, then lower the heat to medium-low, cover the pot, and let the potatoes simmer until they’re tender—this usually takes about 20 minutes. Once they’re done, drain the water and let the potatoes sit for a minute or two to steam dry.

Step 2

While the potatoes are cooking, heat your oven to 350°F (175°C) and grease a 9x13-inch baking dish. In a saucepan, combine the brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel. Bring the mixture to a boil over medium heat, then turn the heat down to medium-low and cook for a couple of minutes, stirring constantly until the sauce thickens.

Step 3

Take the saucepan off the heat, stir in the butter and pecans, then toss the sweet potato chunks into the prepared dish. Pour the warm sauce over the potatoes, making sure everything’s nicely coated.

Step 4

Pop the dish in the oven and bake for about 25 to 30 minutes, until the potatoes are tender and the sauce is bubbling. Let it cool for a few minutes before serving.

277

people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Ideas For Every Meal

Serve warm as a side dish alongside roasted meats or a fresh green salad. It also works well as a vegetarian main when paired with grains like quinoa or couscous. A drizzle of honey or a dollop of yogurt can add extra richness.

Food Storage Guide

Store leftovers in an airtight container in the refrigerator for up to three days. Reheat gently in the oven or microwave to keep the texture soft and the pecans crunchy. Avoid freezing to preserve the flavors and texture.