You are here: Home » Recipes » Apricot Sweet Potatoes Apricot Sweet Potatoes Recipe by American Profile Yield 6 servings PrintEmail "I don't know where I received this recipe but I have had it on a card in my recipe box for years. Everywhere I take it, there are several wanting the recipe." Ingredients 4 medium-size sweet potatoes1 (15-ounce) can apricots in syrup1 1/4 cups firmly packed brown sugar1 1/2 tablespoons cornstarch1/4 teaspoon salt1/2 teaspoon ground cinnamon1 tablespoon butter1/2 cup chopped pecans Instructions Bake or boil the sweet potatoes until tender, and set aside to cool. Grease an 8-inch square baking dish. Cut the potatoes into 1-inch thick pieces, and place them into the prepared dish. Preheat the oven to 350 degrees. Pour about 1 cup of the juice from the canned apricots into a small saucepan. Add the brown sugar, cornstarch, salt, and cinnamon, and stir together over medium-low heat until the mixture boils. Add the butter. Layer the apricots over the sweet potatoes. Pour the liquid over the top. Sprinkle the pecans evenly over the top. Bake for 30 minutes. Recipe by Dorothy Hutchins, Carthage, Mo.