Apricot Sweet Potato Bake

READY IN: 25mins
Recipe by Sydney Mike

This recipe comes (almost intact!) from the Nov 2008 cookbooklet, Taste of Home Thanksgiving!

Top Review by Brooke the Cook in

Went great on my thanksgiving table! I used fresh yams, boiled before adding and a little less on the raisins. I enjoyed the orange and apricot combo - the zest really zips it up. Would make this again!

Ingredients Nutrition


  1. Preheat oven to 375 degrees F, then grease a shallow 1-quart baking dish.
  2. Drain sweet potatoes & apricots, but reserve & set aside 1/2 cup of juice from each.
  3. Cut the apricots in half, then place sweet potatoes & apricots in the prepared baking dish & set aside.
  4. In a small saucepan, combine sugar, cornstarch, salt & cinnamon, then stir in the reserved juices until smooth.
  5. Bring to a boil, stirring constantly, then cook & stir for 2 minutes or until thickened.
  6. Remove from heat & stir in the sherry or OJ, raisins & orange zest.
  7. Pour this mixture over the potato & apricot mixture, then bake, uncovered, for 12 to 15 minutes or until bubbly.

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