Ingredients
- Chunks of sweet potatoes, totaling 3 pounds, have been carefully peeled. A generous cup of rich brown sugar, along with 5 teaspoons of cornstarch, a pinch of salt, and a hint of ground cinnamon are added to enhance the flavor. The mixture is then moistened with 1 cup of apricot nectar and a half cup of hot water. Grated orange peel, measuring 2 teaspoons, is incorporated into the blend, alongside 2 tablespoons of butter and a half cup of chopped pecans for added crunch.
Step 1
In a sizeable pot, immerse sweet potatoes in water and bring to a boil over high heat. Lower the heat to medium-low, cover, and let it simmer until tender, roughly 20 minutes. Once done, drain and allow the potatoes to steam dry for a minute or two.
Step 2
Preheat the oven to 350 degrees F (175 degrees C) and prepare a 9x13-inch baking dish by greasing it lightly.
Step 3
In a saucepan, combine brown sugar, cornstarch, salt, cinnamon, apricot nectar, water, and orange peel. Heat the mixture over medium heat until it boils, then lower the heat to medium-low and cook for 2 minutes while stirring continuously. Once the sauce thickens, add butter and pecans. Place the sweet potato pieces in the prepared baking dish and pour the sauce over them, ensuring all potatoes are coated evenly.
Step 4
Bake in the preheated oven until the sweet potatoes are tender and the sauce is bubbling, typically for 25 to 30 minutes.
Extra Tips & Suggestions
- 1. Keep your sweet potatoes in a cool, dark place to maintain their freshness and flavor. A breathable storage container, like a basket or mesh bag, will help prevent moisture buildup.
- 2. Store apricots in the refrigerator to keep them juicy and flavorful. To prevent them from getting squished, place them in a single layer on a plate or in a shallow container.
