Sweet Potato Casserole

Sweet Potato Casserole

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  • 1 can (2 lb., 8 oz.) cut sweet potatoes, drained
  • 1 can (8 oz.) crushed pineapple, drained
  • ½ C maple syrup
  • ¼ C sliced dried apricots
  • ¼ C Pioneer® Golden Light Brown Sugar, packed
  • 1 T butter or margarine, melted
  • 1 tsp. cinnamon
  • 1 tsp. pumpkin pie spice
  • ¼ tsp. salt
  • 1 C pecan halves, chopped, divided


  1. Preheat oven to 350° F.
  2. In an ungreased 1 ½-quart baking dish, add the sweet potatoes.
  3. In a separate bowl add crushed pineapple, maple syrup, dried apricots, Pioneer® Golden Light Brown Sugar, melted butter, cinnamon, pumpkin pie spice, salt and ½ cup pecan halves. Mix together until combined. Gently spoon over sweet potatoes. Sprinkle the rest of the pecan halves over top of casserole. Bake uncovered for 45 minutes or until heated through.
Sweet Potato Casserole
2 votes, 3.00 avg. rating (63% score)

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