Apricot Sweet Potato Bake Recipe

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Apricot Sweet Potato Bake
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  • 2 cans (15 oz each) cut sweet potatoes
  • 1 can (15-1/4 oz) apricot halves
  • 3 tbsp brown sugar
  • 1 tbsp cornstarch
  • 1/4 tsp salt
  • 1/3 cup raisins


  1. 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.
  2. 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 peel.
  3. Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly. Yield: 6 servings.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 70.69 Kcal (296 kJ)
Calories from fat 0.82 Kcal
% Daily Value*
Total Fat 0.09g 0%
Sodium 106.15mg 4%
Potassium 125.74mg 3%
Total Carbs 15.47g 5%
Sugars 5.46g 22%
Dietary Fiber 1.06g 4%
Protein 0.51g 1%
Vitamin C 1.2mg 2%
Vitamin A 0.1mg 3%
Iron 0.4mg 2%
Calcium 10.7mg 1%
Amount Per 100 g
Calories 190.35 Kcal (797 kJ)
Calories from fat 2.21 Kcal
% Daily Value*
Total Fat 0.25g 0%
Sodium 285.84mg 4%
Potassium 338.57mg 3%
Total Carbs 41.65g 5%
Sugars 14.71g 22%
Dietary Fiber 2.86g 4%
Protein 1.38g 1%
Vitamin C 3.2mg 2%
Vitamin A 0.3mg 3%
Iron 1.1mg 2%
Calcium 28.8mg 1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 1.2
  • 2

Good Points

  • fat free,
  • saturated fat free,
  • cholesterol free,
  • good source of fiber

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