APRICOT SWEET POTATO BAKE
In Livingston, Montana, Jessie Sarrazin fancies up convenient canned sweet potatoes and apricots with brown sugar, cinnamon and raisins. "This speedy side dish is delicious for holiday dinners," she assures.
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside. , In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange zest. , Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.
Nutrition Facts : Calories 183 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 137mg sodium, Carbohydrate 45g carbohydrate (36g sugars, Fiber 3g fiber), Protein 1g protein.
APRICOT-GLAZED SWEET POTATO BAKE
This makes a great side dish to turkey or ham, its really delicious! Adjust all ingredients to taste.
Provided by Kittencalrecipezazz
Categories Yam/Sweet Potato
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 767.3, Fat 23.6, SaturatedFat 6.8, Cholesterol 22.9, Sodium 418.3, Carbohydrate 137.4, Fiber 12.8, Sugar 76.6, Protein 7.6
APRICOT GLAZED YAMS
Make and share this Apricot Glazed Yams recipe from Food.com.
Provided by breezermom
Categories Yam/Sweet Potato
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Place yams in an 11 x 7 x 1 1/2 inch baking dish. Drain the apricots, reserving the syrup. Arrange the apricots over the yams.
- Combine sugar, cornstarch, salt, and cinnamon in a medium saucepan. Add enough water to the reserved apricot syrup to equal 1 cup. Add the syrup/water mixture and raisins to the cornstarch mixture, stirring well. Bring to a boil over medium heat; stir in sherry and orange rind.
- Pour the syrup mixture over the yams and apricots. Bake, uncovered, at 350 degrees for 20 minutes, basting occasionally.
APRICOT-GLAZED SWEET POTATOES
To save time in the kitchen around the holidays, cook, peel and refrigerate the sweet potatoes a day in advance. The next day, complete the recipe as directed. Sweet potatoes are one of those southern vegetables that we can't live without. Like okra, turnip greens, mustard greens and corn, Louisiana is big on the Sweet Potato....
Provided by Tammy Raynes
Categories Vegetables
Time 30m
Number Of Ingredients 10
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.
APRICOT-PECAN SWEET POTATOES
This is a wonderful sweet potato recipe with a little bit of preparation. You can use orange juice in place of the apricot nectar, which can be a little hard to find -- but the result is different and really makes the sweet potato pop! This is a recipe my Aunt Birdie gave me about ten years ago
Provided by melly
Categories Side Dish Vegetables Sweet Potatoes
Time 1h5m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 347.9 calories, Carbohydrate 68.4 g, Cholesterol 7.6 mg, Fat 7.9 g, Fiber 6 g, Protein 3.5 g, SaturatedFat 2.3 g, Sodium 196 mg, Sugar 38.4 g
CRANBERRY-GLAZED SWEET POTATOES
Steps:
- Preheat the oven to 400 degrees F.
- On a baking sheet, toss together the sweet potatoes, oil and some salt and pepper. Roast until the potatoes are golden brown and cooked through, 30 to 40 minutes.
- In the meantime, in a small saucepan over medium-high heat, reduce the cranberry juice by half. Add the brown sugar, butter and cinnamon, stirring to dissolve and incorporate.
- When the potatoes come out of the oven, add them to a large bowl. Pour the glaze over top and toss to coat completely. Serve topped with the toasted almonds.
APRICOT-GLAZED SWEET POTATOES
I usually serve this as a side dish with poultry or pork. As the wonderful aroma wafts through the house, I'm always asked, "Is dinner ready yet?" So don't be surprised if your gang comes to the table extra-hungry.
Provided by Taste of Home
Categories Side Dishes
Time 35m
Yield 8-10 servings.
Number Of Ingredients 10
Steps:
- Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.
Nutrition Facts :
APRICOT GLAZED CARROTS
Carrots are cooked tender then mixed with a tangy apricot sauce. Serve cold or slightly warm.
Provided by Eleanor
Categories Side Dish Vegetables Carrots Glazed Carrot Recipes
Time 25m
Yield 8
Number Of Ingredients 8
Steps:
- Add carrots to a pot of lightly salted water, and bring to a low boil. Simmer until carrots are tender. Drain.
- Put melted butter in a bowl, and stir in apricot preserves. Stir in nutmeg, salt, orange zest, and lemon juice. Add carrots, and stir well to coat. Sprinkle with chopped parsley.
Nutrition Facts : Calories 119.3 calories, Carbohydrate 19.9 g, Cholesterol 11.4 mg, Fat 4.7 g, Fiber 3.4 g, Protein 1.3 g, SaturatedFat 2.8 g, Sodium 189 mg, Sugar 11.3 g
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