Apricot Pecan Yams (Sweet Potato) Recipe

My aunt-in-law has the best recipe for apricot yams with cinnamon, brown sugar, and orange peel. I’m so excited to share it with you!

This delicious recipe is bursting with warm holiday flavors. Sweet yams, apricots and brown sugar mesh perfectly with the slight bitterness of cinnamon and orange peel. Pecans add the perfect bit of texture and a smooth nutty flavor.

Pecan you believe how yummy this looks? Pin the tantalizing image to your favorites board on Pinterest and have the recipe at your fingertips for this year’s Thanksgiving table! 

We make this family favorite every year for Thanksgiving, and often even for Christmas. Sometimes we need to make a double batch because they disappear fast!

FAQs:

What’s the difference between sweet potatoes and yams?

If you’re eating yams in the United States, you’re most likely actually eating sweet potatoes. The US doesn’t grow yams, and they’re not commonly found in grocery stores either. At a glance, sweet potatoes have smooth reddish-orange skin, while yams have rough brown skin with a texture a bit like tree bark or regular potato skin. Sweet potatoes can be orange, white, or purple on the inside, but yams are white or light yellow inside. Finally, Yams are often much bigger than sweet potatoes – sometimes up to 100 pounds! Check out this link to the Library of Congress’s “Everyday Mysteries” article about the botanical differences and history of confusion between the two. https://loc.gov/everyday-mysteries/agriculture/item/what-is-the-difference-between-sweet-potatoes-and-yams/

Are sweet potatoes and yams nutritious?

Yes! Sweet potatoes contain Protein, Dietary Fiber, Vitamin A, Vitamin B6, Vitamin C, Manganese, Copper, Pantothenic acid, Potassium, Niacin, and lots of antioxidants. In many cases, they provide a large percentage of the recommended daily values of this nutrient. They are of course carb-heavy, so shouldn’t be consumed in large quantities. And just like with regular potatoes, the skin is very nutritious.

Supplies for (variation of keyword):

• 9×9 baking dish
• saucepan
• whisk
• zester grater

Apricot Pecan Yams (Sweet Potatoes) Recipe

Ingredients for Apricot Yams:

• 40 oz can yams, drained
• 1 1/4 cups brown sugar
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• 1 teaspoon grated orange peel, about 1/2 an orange
• 15 oz can apricot halves, drained, reserve liquid
• 3 tablespoons butter
• 1/2 cup pecan halves
• 1/2 teaspoon kosher salt

Directions on how to make (variation of keyword):

1. Preheat oven to 375º.

2. Put yams in a greased 9×9 dish. 

3. In a saucepan, combine the brown sugar, cornstarch, salt, cinnamon, and orange peel and whisk to incorporate the cornstarch.

4. Stir in apricot nectar and cook on medium heat until boiling.

5. Add apricot halves, butter, and pecans. Bring to a boil.

6. Pour over yams and bake for 25 minutes.

Serve warm.

Variations and substitutions:

• Add a little orange juice in place of, or in addition to orange zest. sprinkling of black pepper – optional
• Use a little maple syrup to enhance the warmth and sweetness of this delicious recipe. 
• For an even creamier texture, add some unsalted butter to the mix.

Tips:

• When grating orange peel, place the orange on a table and hold the zester horizontally while you grate. This will catch all the zest on top of the zester so it’s easy to add to your dish and doesn’t fall out all over the place.

This recipe is the perfect addition to any Thanksgiving meal, and it’s incredibly simple to make. 

You’ll love watching your friends and family devour these sweet potatoes and come back for seconds. You might even sneak a few bites before serving them – they’re that good!

Are you as crazy about this recipe as I yam? We would love your support by giving it a 5-star rating and spreading the holiday deliciousness on Facebook. Don’t forget to pin the mouthwatering image to your favorites board on Pinterest for this coming Thanksgiving!

Check out our other party dishes: Texas Caviar, Brie Bites, and 7-layer Greek Dip.