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===Ingredients===
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==Ingredients==
  +
* 2 cups [[apricot nectar]]
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* ½ cup [[chicken broth]]
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* 3 tbsp pareve [[margarine]]
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* ¼ cup chopped [[dried apricot]]s
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* 1 tbsp [[brown sugar]]
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* ⅛ cup [[honey]]
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* ¾ tsp [[kosher salt]]
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* ¼ tsp [[cinnamon]]
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* ¼ tsp ground [[pepper]]
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* 2½ lbs [[sweet potatoes]], peeled and sliced ¼" thick
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* 2 large [[carrot]]s, pared and sliced
  +
* ⅛ cup pitted [[prune]]s
   
* 4 cup Apricot nectar
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==Directions==
*1 cup Chicken broth
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# Preheat oven to 400 °F.
*6 tbsp Pareve margarine
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# Generously grease a 13-by-9-inch baking dish.
*1/2 cup Chopped dried apricots
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# Combine nectar, broth, [[margarine]], [[apricots]], [[brown sugar]], [[honey]], [[salt]], [[cinnamon]] and [[pepper]] into a large saucepan and heat until [[margarine]] melts.
*2 tbsp Brown sugar
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# Add [[sweet potatoes]] and [[carrot]]s; bring to a boil.
*1/4 cup Honey
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# Cover, cook until [[potato]]es begin to soften, about 15 minutes.
*1 1/2 tsp Kosher salt
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# Using slotted spoon, transfer [[potato]]es and [[carrot]]s to prepared dish.
*1/2 tsp Cinnamon
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# Add [[prune]]s.
*1/2 tsp Ground pepper
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# Pour juices from pot over, press firmly to compact.
*5 lbs Sweet potatoes, peeled and sliced ¼" thick
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# Cover with heavy foil.
*4 large Carrots, pared and sliced
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# Bake 30 minutes.
*1/4 cup Pitted prunes
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# Uncover and [[bake]] until [[potato]]es are tender and beginning to brown on top, about 55 minutes.
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# Let stand 15 minutes.
   
===Directions===
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== Nutritional information ==
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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
   
Preheat oven to 400 °F.<BR>
+
[[Category:Christmas Vegetables]]
Generously grease a 13-by-9-inch baking dish.<BR>
+
[[Category:Sweet potato Recipes]]
Combine nectar, broth, margarine, apricots, brown sugar, honey, salt, cinnamon and pepper into a large saucepan and heat until margarine melts.<BR>
+
[[Category:Dried apricot Recipes]]
Add sweet potatoes and carrots; bring to a boil.<BR>
+
[[Category:Brown sugar Recipes]]
Cover, cook until potatoes begin to soften, about 15 minutes.<BR>
+
[[Category:Prune Recipes]]
Using slotted spoon, transfer potatoes and carrots to prepared dish.<BR>
+
[[Category:Carrot Recipes]]
Add prunes.<BR>
+
[[Category:Apricot nectar Recipes]]
Pour juices from pot over, press firmly to compact.<BR>
 
Cover with heavy foil.<BR>
 
Bake 30 minutes.<BR>
 
Uncover and bake until potatoes are tender and beginning to brown on top, about 55 minutes.<BR>
 
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
 
 
===Other Links===
 
 
==See also==
 
 
[[Category:Christmas Recipes]]
 
[[Category:Recipes]]
 

Latest revision as of 05:19, February 17, 2020

IngredientsEdit

DirectionsEdit

  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 information Edit

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

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