Apricot Glazed Sweet Potatoes Recipes

Steps:

• If using fresh sweet potatoes, place in a large saucepan or Dutch oven; cover with water. Bring to a boil. Reduce heat; cover and cook 25-40 minutes or until tender. Drain; cool slightly and peel. Cut into chunks., Preheat oven to 350°. Place sweet potatoes in a 2-qt. baking dish. In a small saucepan, combine butter, syrup, brown sugar and cinnamon; bring to a boil, stirring constantly. Pour over potatoes. , Bake, uncovered, 30-40 minutes or until heated through.

Steps:

• 1. Place sweet potatoes in a greased 13"x9"x2" baking dish and set aside.
• 2. In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange peel. Bring to a boil, stirring constantly. Cook and stir for 2 minutes more. Remove from the heat; stir in butter and pecans.
• 3. Pour over sweet potatoes. Bake, uncovered, at 350 degrees for 20-25 minutes or until heated through.

Steps:

• 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.

Steps:

• Put apricots in a medium pot, and just cover fruit with water.
• Bring to a boil. Boil for about 10 minutes. (Make sure fruit stays covered in water. Add if needed.).
• Lower temperature on apricots, cover, and simmer for a half hour.
• Remove from heat and separate liquid and fruit. Make sure to save the liquid.
• Drain sweet potatoes.
• Arrange sweet potatoes evenly in the bottom of a 9X13 inch pan.
• Cut apricots into quarters and spread over sweet potatoes.
• Drain pineapple and reserve the liquid.
• Spread pineapple over the apricots and potatoes.
• In a saucepan, combine well the rest of the dry ingredients (brown sugar, cinnamon, salt, and cornstarch).
• Add orange peel, butter, pineapple juice and 1 cup of apricot juice. (If there isn't enough apricot juice, add water to get to 1 cup).
• Bring juice mixture to a boil and remove from heat. Mixture should be thickened. If it is still watery you may have to add a bit more cornstarch.
• Pour juice mixture evenly over the sweet potatoes and fruit.
• Bake at 350 degrees Fahrenheit for 15 minutes.
• Sprinkle cashews over entire mixture and bake for 10 minutes longer.
• Serve and enjoy.

Steps:

• Set oven to 350 degree.
• Butter a 13 x 9-inch baking dish.
• Place potatoes in prepared dish, and set aside.
• In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar (or preserves) water and orange peel; bring to a boil, stirring constantly, cook, and stir for 2 minutes more.
• Remove from heat; stir in butter and pecans.
• Pour over sweet potatoes.
• Season with black pepper.
• Bake, uncovered for 20-25 minutes or until heated through.