Pineapple Apricot Sweet Potatoes

PINEAPPLE APRICOT SWEET POTATOES
 
6 Servings
Ingredients
  • Preheat oven 375°
  • 4 cups sweet potatoes (about 6)
  • ⅓ pineapple apricot preserves
  • 1½ teaspoons ginger, grated
  • ¼ cup unsalted butter
  • ¼ cup brown sugar
  • ¼ cup Gioia Luisa Orangecello
Instructions
  1. Bake the sweet potatoes until they are very soft and squeeze to the touch; approximately 30-40 minutes. Let cool, then peel and slice into ½ inch rounds. Place in circular format in lightly buttered casserole dish. Set aside.
  2. Melt the preserves, butter, brown sugar, ginger and Gioia Luisa Orangecello. Do not over boil. Pour hot mixture over the sweet potatoes gently lifting ever other layer to cover each piece. Set aside.
  3. CRUMB TOPPING
    ¼ cup pecans
    ¼ cup flour
    ¼ cup brown sugar, packed
    ¼ cup unsalted, softened butter
    Blend together (with 2 forks or pastry blender) the flour, brown sugar, softened butter. Mix in the pecans and sprinkle over the top. Return to oven for 5 minutes to melt the crumb topping.
  4. Plating
    This would be perfect for a brunch or served with roast pork, ham, turkey or chicken.

 

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