Sweet Potatoes & Apricots
Submitted by Acel
Baked sweet potatoes glazed with a honey-orange apricot sauce and scattered with walnuts. A naturally sweet, fruit-forward side dish that feeds a crowd of twelve.
YIELD
12 servingsPREP
15 minCOOK
1 hrsREADY
1 hrsThis is the kind of side dish that quietly steals the show at a holiday table.
Dried apricots get simmered in orange juice, water, and honey until they soften into a thick, fragrant sauce with a gorgeous golden color.
That sauce gets poured over chunks of cooked sweet potato in a baking dish, with walnuts scattered on top for crunch.
A quick bake warms everything through and lets the flavors meld.
No butter, no marshmallows, just clean fruit sweetness and the natural richness of the sweet potatoes doing all the heavy lifting.
Pro Tips
- Simmer the apricots until truly soft, about 25 to 30 minutes. Undercooked dried apricots are chewy and won’t break down into a saucy glaze.
- Cut the sweet potatoes into large pieces so they hold their shape during baking. Small cubes turn mushy under the sauce.
- Add the walnuts before baking so they toast in the oven and pick up some of the honey-apricot glaze.
Ingredients
Directions
Peel and cut cooked sweet potatoes into large pieces.
Place apricots, orange juice, water and honey in a saucepan.
Bring to a boil.
Reduce heat, cover, and simmer until apricots are soft, about 25 to 30 minutes.
Remove from heat.
Arrange sweet potatoes in a baking dish .
Sprinkle with walnuts, if desired.
Pour apricot sauce over the top.
Cover.
Bake at 350℉ (180℃) F until heated, about 15 to 20 minutes.
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