Apricot Sweet Potato Casserole Recipes

Steps:

• Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside. , In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange zest. , Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly.

Steps:

• Preheat the oven to 375 degrees F.
• Put the sweet potatoes on a sheet tray and roast for 35 to 40 minutes. The sweet potatoes might still be a little hard in the center- no problem!
• While the sweet potatoes are baking make the topping. In a food processor, combine the oatmeal, brown sugar, olive oil, butter, and walnuts and pulse until mixture comes together.
• When the potatoes are cool enough to handle, peel them and cut them into 1-inch chunks. Discard the skins. Put the potatoes into a large dish and add the remaining ingredients. Mash together with a potato masher until well combined.
• Transfer the mixture to a 2-quart casserole dish. Crumble the topping mixture over the potatoes. Bake until the mixture hot all the way through and the topping is brown and crispy, about 30 minutes.
• That's a hot sweet potato!

Steps:

• Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil and cook 25 minutes, or until tender but firm. Drain, cool and cut into 1/4 inch slices.
• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 7x11 inch baking dish.
• In a small bowl, mix brown sugar, cinnamon and nutmeg.
• Layer sweet potatoes, brown sugar mixture and apples in the prepared baking dish.
• In a medium bowl, mix flour, brown sugar, butter and pecans. Sprinkle over the sweet potatoes.
• Bake in the preheated oven 30 minutes, or until lightly browned.

Steps:

• Place sweet potatoes in a 13x9-in. baking dish and set aside. In a saucepan, combine sugar, cornstarch, salt and cinnamon; stir in apricot nectar, water and orange zest. Bring to a boil, stirring constantly. Cook and stir 2 minutes more. Remove from heat; stir in butter and pecans. Pour over sweet potatoes. Bake, uncovered, at 350° for 20-25 minutes or until heated through.

Steps:

• 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.
• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• 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.
• Bake in the preheated oven until tender and bubbling, 25 to 30 minutes.

Steps:

• Grease a 1 to 1 1/2 quart baking dish.
• Arrange sweet potatoes in single layer.
• Mix sugar, cornstarch, salt and cinnamon in a 1 quart saucepan.
• Stir in apricot nectar and 1/3 cup water.
• Cook and stir on high heat until the mixture comes to a boil.
• Remove from heat and add margarine and apricots.
• Pour evenly over potatoes.
• Sprinkle with pecans.
• Bake uncovered at 375 degrees for 25 to 30 minutes.
• The casserole will be hot and bubbly.

Steps:

• Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.
• Peel, slice and cook yams in water until tender, about 15 minutes.
• Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.
• Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.
• Bake at 350 degrees for 20 to 30 minutes.
• Sprinkle nuts over casserole 10 minutes before removing from oven.

Steps:

• Preheat oven to 450°F.
• Prick potatoes and bake in middle of oven 1 1/2 hours, or until very soft. Scoop flesh into a bowl.
• In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons cooking liquid and drain apricots. In a food processor puree apricots with granulated sugar and reserved liquid until smooth.
• Add puree to potatoes with salt to taste and with an electric mixer beat until smooth. Spread mixture in a buttered 2-quart shallow baking dish. Puree may be prepared up to this point 1 day ahead and chilled, covered.
• Reduce oven temperature to 400°F.
• In a small bowl blend with your fingers flour, brown sugar, butter, pecans, and salt to taste until combined well and crumble over puree. Bake puree in middle of oven until heated through and streusel is bubbling, about 15 minutes.

Steps:

• Melt the butter in a casserole or a Dutch oven over medium-high heat. Add the curry, and stir for about 30 seconds. Add the sweet potatoes and apricots, and cook, stirring occasionally, until they are well mixed, a minute or so.
• Season with salt. Add the stock. Turn the heat to high, and bring to a boil. Cover, and reduce heat to a simmer. Cook until the sweet potatoes are very tender, 20 to 30 minutes. If time allows, cool.
• Place mixture, in batches if necessary, into a blender, and pur�e until smooth. Thin with water or stock if necessary. (The recipe can be prepared a day or two in advance up to this point, allowed to cool, and then refrigerated.) To serve, reheat, and adjust seasoning.

Steps:

• Drain apricots, reserving 3/4 cup juice. Place apricots in a greased 11x7-in. baking dish. melt 1/2 cup butter; add the brown sugar, flour and reserved juice. Pour over apricots., Bake, uncovered, at 350° for 20 minutes. melt remaining butter; toss with crackers crumbs. Sprinkle over top. Bake 15-20 minutes longer or until golden brown.

Steps:

• Place the sweet potatoes in a large pot; add cold water to cover by about 1 inch.
• Cover and bring to a boil; reduce the heat and boil gently until the potatoes are tender, about 15 minutes.
• Drain and return the potatoes to the pot.
• Add the remaining ingredients, except preserves, and mash with a potato masher until smooth.
• Add apricot preserves, and stir potatoes well.
• Taste and adjust seasonings.
• If the potatoes seem dry, add a little more milk.

Steps:

• Set oven to 350 degree.
• Butter a 13 x 9-inch baking dish.
• Place potatoes in prepared dish, and set aside.
• In a saucepan, combine brown sugar, cornstarch, salt and cinnamon; stir in apricot nectar (or preserves) water and orange peel; bring to a boil, stirring constantly, cook, and stir for 2 minutes more.
• Remove from heat; stir in butter and pecans.
• Pour over sweet potatoes.
• Season with black pepper.
• Bake, uncovered for 20-25 minutes or until heated through.

Steps:

• Preheat oven to 450°F.
• Prick potatoes and bake in middle of oven for at least 1 hour, or until very soft. Allow to cool and then scoop flesh into a bowl.
• In a saucepan cover apricots by 1 inch with cold water and simmer until soft, about 30 minutes. Reserve 2 tablespoons of the cooking liquid and drain apricots.
• Puree apricots in a food processor with the granulated sugar and reserved liquid, until smooth.
• Add puree and salt to potatoes. Beat with an electric mixer until smooth. Spread mixture into a greased shallow 2-qt baking dish. (Note: Puree may be prepared up to this point 1 day ahead and kept chilled and covered).
• Reduce oven temperature to 400.
• In a small bowl blend remaining ingredients (flour, brown sugar, butter, pecans, and dash salt) with your fingers until combined well. Sprinkle over puree. Bake in oven until heated through and topping is bubbly, about 15 minutes.

Steps:

• Place sweet potatoes in an ungreased 1-1/2-qt. baking dish. Combine remaining ingredients; pour over the potatoes. Bake, uncovered, at 350° for 45 minutes or until heated through.