Photo of Apricot and ginger-glazed sweet potatoes by WW

Apricot and ginger-glazed sweet potatoes

Total Time
30 min
16 min
14 min
This delicious, glazy side dish is what we crave whenever fall hits. Impressive enough to serve at Thanksgiving but still simple enough to make for any time of the year, this recipe will complement any entrée from roast chicken to turkey to grilled steak. The spicy-sweet glaze is a wonderful contrast to the salty almonds. We opted for an apricot spread, since it nicely complements the potatoes and minced ginger, but feel free to use your favorite flavor. And you can also microwave the potatoes before roasting them for a few minutes in order to cut back on the total cooking time.


Uncooked sweet potato

4 medium

Cooking spray

1 spray(s)

Spreadable fruit

cup(s), apricot flavor

Fresh ginger

1 tsp, fresh, minced

Orange juice

¼ cup(s)

Table salt

¼ tsp, or to taste

Black pepper

tsp, freshly ground

Sliced almonds

3 Tbsp, toasted


  1. Pierce sweet potatoes in a few places with tip of a knife. Place on a paper towel-lined plate and microwave on HIGH, turning potatoes over once, until tender, about 7 to 9 minutes; set aside until cool enough to handle.
  2. Preheat broiler. Coat a 13- x 9-inch baking pan with cooking spray.
  3. In a small bowl, stir together apricot spreadable fruit and ginger until blended.
  4. With your fingers or a small knife, peel skin from sweet potatoes; slice potatoes into 1/2-inch-thick rounds.
  5. Arrange sweet potatoes in a single layer on prepared pan; drizzle with orange juice. Sprinkle with salt and pepper; brush with apricot glaze.
  6. Broil until glaze browns in a few spots, about 5 minutes. Remove from oven and sprinkle with almonds. Yields about 2/3 cup per serving.