Sweet Potato-Apricot Casserole

By Nancy Arum

Published November 14, 1981

Total Time
1 hour 15 minutes
Rating
4(34)
Comments
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Featured in: Food; TURKEY WITH A DASH OF DIFFERENCE

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Ingredients

Yield:10 to 12 servings

  • ½ pound dry apricots

  • 1 cup water

  • ¾ cup sugar

  • 2 pounds yams

  • 1 lemon, sliced thinly

  • ½ cup brown sugar

  • 1 stick butter

  • 2 tablespoons apricot brandy

  • ½ cup pecans or walnuts, chopped coarsely

Ingredient Substitution Guide
Nutritional analysis per serving (10 to 12 servings)

43 grams carbs; 20 milligrams cholesterol; 275 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 5 grams saturated fat; 11 grams fat; 4 grams fiber; 11 milligrams sodium; 2 grams protein; 21 grams sugar

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

  1. Step 1

    Combine apricots, water and sugar and cook until soft, about 20 minutes. Drain and reserve liquid in a saucepan.

  2. Step 2

    Peel, slice and cook yams in water until tender, about 15 minutes.

  3. Step 3

    Grease casserole. Alternate layers of sliced yams, apricots and lemon slices in casserole.

  4. Step 4

    Add brown sugar, butter and apricot brandy to the saucepan with apricot liquid and heat until butter is melted. Pour over casserole.

  5. Step 5

    Bake at 350 degrees for 20 to 30 minutes.

  6. Step 6

    Sprinkle nuts over casserole 10 minutes before removing from oven.

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Ratings

4 out of 5
34 user ratings
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Comments

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Di

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.

new fave

Used just plain sherry. New favorite way to make yams.

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