Ingredients for Apricot Sweet Potato Casserole
- 2 lbs fresh sweet potatoes
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 teaspoon ground cinnamon
- 1 cup apricot nectar
- 1/3 cup water
- 2 tablespoons margarine
- 1 cup chopped dried apricots
- 1/2 cup chopped pecans
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How to Make Apricot Sweet Potato Casserole
- Preheat oven to 375°F (190°C). Grease a 1 to 1 1/2 quart baking dish.
- Cook 2 lbs fresh sweet potatoes until al dente (about 15-20 minutes). Peel and slice into 1/2-inch thick rounds.
- Arrange sweet potato slices in a single layer in the prepared baking dish.
- In a 1-quart saucepan, whisk together 1/2 cup granulated sugar, 2 tablespoons cornstarch, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon.
- Stir in 1 cup apricot nectar and 1/3 cup water.
- Cook over medium-high heat, stirring constantly, until the mixture comes to a boil and thickens (about 2-3 minutes).
- Remove from heat and stir in 2 tablespoons margarine and 1 cup chopped dried apricots.
- Pour the apricot mixture evenly over the sweet potatoes.
- Sprinkle 1/2 cup chopped pecans evenly over the top.
- Bake uncovered for 25-30 minutes, or until heated through and bubbly.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
148g
Fat
4g
Carbs
16g
