Apricot-Pecan Sweet Potatoes

Apricot-Pecan Sweet Potatoes

11 Reviews 2 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  melly

“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”

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Adjust Servings

Original recipe yields 1 9x13-inch casserole


  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. Drain and allow to steam dry for a minute or two.
  2. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  3. 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.
  4. Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

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Reviews (11)

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aunt tilly

aunt tilly

I'm NOT a Sweet Potato eater ~ never have been. That said, I came across the Praline Sweet Potato recipe here about 8 years ago and have been making it every Thanksgiving & Christmas until yesterday. This year I decided to find a recipe not so 'desserty'. This Apricot-Pecan Sweet Potato recipe fit that need perfectly!!! I made the sauce the night before to save some time. I immediately fell in love!! I got out some vanilla ice cream and poured some on....heaven. I couldn't wait to try it on the potatoes next day. There was too much sauce since I don't make much in the way of SPs. So I have more leftover sauce for ice cream~ Yay! I added the pecans after pouring the sauce on the potatoes and popped it in the oven. So easy!! So FAST! So delicious!! Not overly sweet or heavy. I'll be making this sauce many times during the year as well!



I am making this tonight to take to our church tomorrow for a pre Thanksgiving meal. I will let everyone know how it goes!! :) UPDATE: This was delicious and a big hit!! So glad it was good for no reviews yet! I would recommend this for Thanksgiving or anytime!! Yummy!



This review is long over due. I love sweet potatoes any way they're cooked. I've eaten & baked sweet potato casseroles most of my adult life, but nothing touches this. I'm not a fan of marshmellows so decided to give this recipe a try. I Took it to a pot luck for our square dance club's Christmas dinner. Wow! They loved it. Dish was empty by the time I got to it. This will be my sweet potato casserole recipe from now on. Thank you for sharing. I prepared the dish exactly as written.

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Amount Per Serving (8 total)

  • Calories
  • 348 cal
  • 17%
  • Fat
  • 7.9 g
  • 12%
  • Carbs
  • 68.4 g
  • 22%
  • Protein
  • 3.5 g
  • 7%
  • Cholesterol
  • 8 mg
  • 3%
  • Sodium
  • 196 mg
  • 8%

Based on a 2,000 calorie diet



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Classic Candied Sweet Potatoes


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Tangerine Sweet Potato Casserole