Apricot-Pecan Sweet Potatoes

Apricot-Pecan Sweet Potatoes requires approximately 1 hour and 5 minutes from start to finish. One serving contains 182 calories, 2g of protein, and 4g of fat. For 53 cents per serving, you get a hor d'oeuvre that serves 15. Head to the store and pick up water, sweet potatoes, cornstarch, and a few other things to make it today. 8 people were impressed by this recipe. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. It is brought to you by Allrecipes. Overall, this recipe earns a not so super spoonacular score of 37%. Similar recipes include Apricot-Glazed Sweet Potatoes, Pecan-Coconut Sweet Potatoes, and Maple-Pecan Sweet Potatoes.

Servings: 15

Preparation duration: 20 minutes

Cooking duration: 45 minutes

 

Ingredients:

1 cup apricot nectar

1 cup packed brown sugar

2 tablespoons butter

5 teaspoons cornstarch

1/8 teaspoon ground cinnamon

2 teaspoons grated orange peel

1/2 cup chopped pecans

1/4 teaspoon salt

3 pounds sweet potatoes, peeled and cut into chunks

1/2 cup hot water

Equipment:

pot

baking pan

oven

sauce pan

Cooking instruction summary:

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. Kitchen-Friendly View

 

Step by step:


1. 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.

2. Drain and allow to steam dry for a minute or two.

3. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.

4. 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.

5. Place the sweet potato chunks into the prepared baking dish, and pour the sauce over to coat all the potatoes.

6. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.


Nutrition Information:

Quickview
182k Calories
1g Protein
3g Total Fat
36g Carbs
4% Health Score
Limit These
Calories
182k
9%

Fat
3g
6%

  Saturated Fat
1g
7%

Carbohydrates
36g
12%

  Sugar
20g
23%

Cholesterol
4mg
1%

Sodium
107mg
5%

Get Enough Of These
Protein
1g
4%

Vitamin A
13140IU
263%

Manganese
0.4mg
20%

Fiber
3g
13%

Vitamin B6
0.21mg
10%

Potassium
358mg
10%

Copper
0.2mg
10%

Vitamin B5
0.79mg
8%

Magnesium
29mg
7%

Vitamin B1
0.09mg
6%

Phosphorus
54mg
5%

Iron
0.81mg
5%

Calcium
44mg
4%

Vitamin B2
0.06mg
4%

Vitamin C
2mg
3%

Vitamin B3
0.61mg
3%

Zinc
0.45mg
3%

Folate
11µg
3%

Vitamin E
0.38mg
3%

Vitamin K
2µg
2%

Selenium
0.89µg
1%

covered percent of daily need
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Food Trivia

Scientists can turn peanut butter into diamonds.

Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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