Sweet Potato-Apricot Casserole
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound dry apricots
- 1cup water
- ¾cup sugar
- 2pounds yams
- 1lemon, sliced thinly
- ½cup brown sugar
- 1stick butter
- 2tablespoons apricot brandy
- ½cup pecans or walnuts, chopped coarsely
Nutritional analysis per serving (12 servings)
274 calories; 11 grams fat; 5 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 43 grams carbohydrates; 4 grams dietary fiber; 21 grams sugars; 2 grams protein; 11 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
- Step 2
Peel, slice and cook yams in water until tender, about 15 minutes.
- Step 3
Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
- Step 4
Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
- Step 5
Bake at 350 degrees for 20 to 30 minutes.
- Step 6
Sprinkle nuts over casserole 10 minutes before removing from oven.
Private Notes
Comments
Like the ingredients, not the casserole. If i make again, would chop/dice and get more elements in every bite, including walnuts; also cook sauce down more.
Used just plain sherry. New favorite way to make yams.
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