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m (Robot: Removing from Category:Salt Recipes)
(Robot: Removing categories)
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===Ingredients===
+
==Ingredients==
   
 
* 4 cup [[apricot]] nectar
 
* 4 cup [[apricot]] nectar
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*1/2 tsp [[Cinnamon]]
 
*1/2 tsp [[Cinnamon]]
 
*1/2 tsp Ground [[pepper]]
 
*1/2 tsp Ground [[pepper]]
*5 lbs [[Sweet Potato]]es, peeled and sliced ¼" thick
+
*5 lbs [[Sweet Potato]]es, peeled and sliced ¼" thick
 
*4 large [[Carrots]], pared and sliced
 
*4 large [[Carrots]], pared and sliced
 
*1/4 cup Pitted [[prunes]]
 
*1/4 cup Pitted [[prunes]]
   
===Directions===
+
==Directions==
   
#Preheat oven to 400 °F.<BR>
+
#Preheat oven to 400 °F.
#Generously [[Grease]] a 13-by-9-inch baking dish.<BR>
+
#Generously [[Grease]] a 13-by-9-inch baking dish.
#Combine nectar, broth, [[margarine]], [[apricots]], [[Brown Sugar]], [[Honey]], [[Salt]], [[Cinnamon]] and [[pepper]] into a large saucepan and heat until [[margarine]] melts.<BR>
+
#Combine nectar, broth, [[margarine]], [[apricots]], [[Brown Sugar]], [[Honey]], [[Salt]], [[Cinnamon]] and [[pepper]] into a large saucepan and heat until [[margarine]] melts.
#Add [[sweet potatoes]] and [[carrots]]; bring to a boil.<BR>
+
#Add [[sweet potatoes]] and [[carrots]]; bring to a boil.
#Cover, cook until [[potatoes]] begin to soften, about 15 minutes.<BR>
+
#Cover, cook until [[potatoes]] begin to soften, about 15 minutes.
#Using slotted spoon, transfer [[potatoes]] and [[carrots]] to prepared dish.<BR>
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#Using slotted spoon, transfer [[potatoes]] and [[carrots]] to prepared dish.
#Add [[prunes]].<BR>
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#Add [[prunes]].
#Pour juices from pot over, press firmly to compact.<BR>
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#Pour juices from pot over, press firmly to compact.
#Cover with heavy foil.<BR>
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#Cover with heavy foil.
#Bake 30 minutes.<BR>
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#Bake 30 minutes.
#Uncover and [[Bake]] until [[potatoes]] are tender and beginning to brown on top, about 55 minutes.<BR>
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#Uncover and [[Bake]] until [[potatoes]] are tender and beginning to brown on top, about 55 minutes.
 
#Let stand 15 minutes.
 
#Let stand 15 minutes.
   
   
'''Nutritional info per serving: 358 [[cal]]; 5g pro, 74g carb, 6g fat (15%), 7.6g fiber, .1mg chol, 431mg sod exchanges: .5 veg, 1.2 fruit, 3.3 [[bread]], .1 meat, 1.3 fat'''
+
'''Nutritional info per serving: 358 [[cal]]; 5g pro, 74g carb, 6g fat (15%), 7.6g fiber, .1&nbsp;mg chol, 431&nbsp;mg sod exchanges: .5 veg, 1.2 fruit, 3.3 [[bread]], .1 meat, 1.3 fat'''
   
   
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[[Category:Sweet potato Recipes]]
 
[[Category:Sweet potato Recipes]]
 
[[Category:Brown sugar Recipes]]
 
[[Category:Brown sugar Recipes]]
[[Category:Margarine Recipes]]
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[[Category:Cinnamon Recipes]]
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[[Category:Carrot Recipes]]
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[[Category:Pepper Recipes]]
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[[Category:Prune Recipes]]
 
[[Category:Prune Recipes]]

Revision as of 18:42, January 9, 2010

Ingredients

Directions

  1. Preheat oven to 400 °F.
  2. Generously Grease a 13-by-9-inch baking dish.
  3. Combine nectar, broth, margarine, apricots, Brown Sugar, Honey, Salt, Cinnamon and pepper into a large saucepan and heat until margarine melts.
  4. Add sweet potatoes and carrots; bring to a boil.
  5. Cover, cook until potatoes begin to soften, about 15 minutes.
  6. Using slotted spoon, transfer potatoes and carrots to prepared dish.
  7. Add prunes.
  8. Pour juices from pot over, press firmly to compact.
  9. Cover with heavy foil.
  10. Bake 30 minutes.
  11. Uncover and Bake until potatoes are tender and beginning to brown on top, about 55 minutes.
  12. Let stand 15 minutes.


Nutritional info per serving: 358 cal; 5g pro, 74g carb, 6g fat (15%), 7.6g fiber, .1 mg chol, 431 mg sod exchanges: .5 veg, 1.2 fruit, 3.3 bread, .1 meat, 1.3 fat


See also

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