Apricot Pineapple And Sweet Potato Bake Recipes

APRICOT SWEET POTATO BAKE

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.

ROASTED SWEET POTATOES & PINEAPPLE

Steps:

• Heat oven to 400ºF.
• Combine potatoes and pineapple in large bowl. Mix remaining ingredients until blended. Add to potato mixture; mix lightly.
• Spread onto rimmed baking sheet sprayed with cooking spray.
• Bake 45 to 50 min. or until potatoes and pineapple are tender and golden brown, turning after 30 min.

APRICOT-PECAN SWEET POTATOES

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.

APRICOT-PINEAPPLE DREAM

Steps:

• Mix orange-flavored gelatin with pineapple in a small saucepan. Cook over low heat until gelatin is completely dissolved. Remove from heat and stir in sugar. Cool completely.
• In a medium mixing bowl, using a mixer on medium speed, beat gelatin mixture, baby food, cream cheese and whipped topping. Blend well. Stir in nuts. Spoon into serving bowl, cover, and refrigerate at least four hours.

APRICOT CASSEROLE

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.

SWEET POTATO-APRICOT CASSEROLE

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.

APRICOT SWEET POTATO CASSEROLE

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.

APRICOT-GLAZED SWEET POTATO BAKE

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.

APRICOT PINEAPPLE JAM RECIPE

Steps:

• Soak the apricots in water. Rinse them well. Then peel them apart to remove the stone. Roughly chop. Measure 4 cups.
• Sterilize jars, rings and lids.
• In a heavy stock pot, place the chopped apricots, crushed pineapple, lemon juice and almond extract. Stir to combine.
• Measure 4 cups of sugar. Removing ¼ cup of sugar and mix it with the contents of the Sure-Jell.
• Sprinkle the Sure-Jell/sugar mixture into the apricots, mix to combine and set it on the stove on high and bring to a boil, stirring constantly.
• When it comes to a hard boil (a hard boil is a boil that cannot be stirred down) add the remaining sugar.
• Continue stirring constantly and return it to a boil. When it comes back to another hard boil, set a timer and boil it for exactly one minute.
• Remove from the stove & immediately ladle into sterilized jars.
• Use a damp cloth and wipe off the top of the jars to remove any jam that may have spilled.. Place lids on jars and screw them on tightly.
• Process in a hot water bath (boiling water) for 10 minutes to seal the jars. Makes 8 eight oz. jars.

PINEAPPLE APRICOT CAKE

Steps:

• 1. Mix the sugar and butter until crumbly and then stir in nuts (set aside until needed) Drain pineapple, reserving juice: add enough water to measure 1 cup. Heat juice mixture to boiling; pour over raisins and apricots in 2 ½ qt bowl. Let stand for 1 hour. Heat oven to 350. Grease and flour rectangular pan 13x9x2. Add pineapple and remaining ingredients except Nut Topping to the apricot mixture. Beat on low speed scraping the side of the bowl constantly for 1 minute then on medium speed for 2 minutes scraping the bowl occasionally. Pour into pan; sprinkle with nut topping. Bake until wooden pick inserted comes out clean, 45-50 minutes. Best served slightly warm with sweetened whipped cream.

APRICOT PINEAPPLE AND SWEET POTATO BAKE

Steps:

• Preheat oven to 350'. In a medium blows soak dried apricots in nectar for 30 minutes. Meanwhile, peel and thinly slice sweet potatoes. Drain apricots and reserve nectar. Arrange sweet and apricots in a well greased 8X8 baking dish. Mix together brown sugar, cornstarch, cinnamon, pineapple juice, pineapple, apricot syrup and butter. Pour mixture over yams and apricots sprinkle with chopped pecans and bake uncovered for 45-50 minutes, or until sweet potatoes are tender. Makes 6-8 servings.