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Ingredients
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3 pounds sweet potatoes, peeled and cut into chunks
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1 cup packed brown sugar
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5 teaspoons cornstarch
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¼ teaspoon salt
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⅛ teaspoon ground cinnamon
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1 cup apricot nectar
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½ cup hot water
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2 teaspoons grated orange peel
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2 tablespoons butter
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½ cup chopped pecans
Directions
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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.
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
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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.
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Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.
Nutrition Facts (per serving)
348 | Calories |
8g | Fat |
68g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 8 | |
Calories 348 | |
% Daily Value * | |
Total Fat 8g | 10% |
Saturated Fat 2g | 12% |
Cholesterol 8mg | 3% |
Sodium 196mg | 9% |
Total Carbohydrate 68g | 25% |
Dietary Fiber 6g | 21% |
Total Sugars 38g | |
Protein 4g | 7% |
Vitamin C 5mg | 6% |
Calcium 83mg | 6% |
Iron 2mg | 8% |
Potassium 676mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.