This sweet potato recipe, given to me by my Aunt Birdie about ten years ago, is absolutely wonderful and worth the little bit of preparation it takes. The apricot nectar adds a unique touch, but if you have trouble finding it, orange juice makes a great substitute. The flavor will be different, but it still makes the sweet potatoes shine!
Preparation Details
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Servings: 8
Ingredients
- 3 pounds sweet potatoes, peeled and cut into chunks
- 1 cup packed brown sugar
- 1 cup apricot nectar
- ½ cup hot water
- 5 teaspoons cornstarch
- 2 teaspoons grated orange peel
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon
- 2 tablespoons unsalted butter
- ½ cup chopped pecans
Steps
- Place sweet potatoes into a large pot and cover with water. Bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and let steam dry, 1 to 2 minutes.
- Meanwhile, preheat oven to 350 degrees F (175 degrees C). Grease a 9×13-inch baking dish.
- Mix sugar, nectar, water, cornstarch, orange peel, salt, and cinnamon together in a medium saucepan. Bring to a boil over medium heat. Reduce heat to medium-low, and cook, stirring constantly, until sauce thickens, about 2 minutes. Stir in butter and pecans.
- Place sweet potato chunks into the prepared baking dish. Pour sugar-nectar mixture evenly over potatoes.
- Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
