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| + | ==Ingredients== |
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| − | <big>'''CHEESE IS TASTY'''</big> |
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| + | * 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 |
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| + | * ⅛ cup pitted [[prune]]s |
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| + | |||
| + | ==Directions== |
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| + | # Preheat oven to 400 °F. |
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| + | # Generously grease a 13-by-9-inch baking dish. |
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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. |
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| + | # Add [[sweet potatoes]] and [[carrot]]s; bring to a boil. |
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| + | # Cover, cook until [[potato]]es begin to soften, about 15 minutes. |
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| + | # Using slotted spoon, transfer [[potato]]es and [[carrot]]s to prepared dish. |
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| + | # Add [[prune]]s. |
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| + | # Pour juices from pot over, press firmly to compact. |
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| + | # Cover with heavy foil. |
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| + | # Bake 30 minutes. |
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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. |
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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 |
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| + | |||
| + | [[Category:Christmas Vegetables]] |
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| + | [[Category:Sweet potato Recipes]] |
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| + | [[Category:Dried apricot Recipes]] |
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| + | [[Category:Brown sugar Recipes]] |
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| + | [[Category:Prune Recipes]] |
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| + | [[Category:Carrot Recipes]] |
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| + | [[Category:Apricot nectar Recipes]] |
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Latest revision as of 05:19, 17 February 2020
Ingredients
- 2 cups apricot nectar
- ½ cup chicken broth
- 3 tbsp pareve margarine
- ¼ cup chopped dried apricots
- 1 tbsp brown sugar
- ⅛ cup honey
- ¾ tsp kosher salt
- ¼ tsp cinnamon
- ¼ tsp ground pepper
- 2½ lbs sweet potatoes, peeled and sliced ¼" thick
- 2 large carrots, pared and sliced
- ⅛ cup pitted prunes
Directions
- Preheat oven to 400 °F.
- 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.
- Add sweet potatoes and carrots; bring to a boil.
- Cover, cook until potatoes begin to soften, about 15 minutes.
- Using slotted spoon, transfer potatoes and carrots to prepared dish.
- Add prunes.
- Pour juices from pot over, press firmly to compact.
- Cover with heavy foil.
- Bake 30 minutes.
- Uncover and bake until potatoes are tender and beginning to brown on top, about 55 minutes.
- Let stand 15 minutes.
Nutritional information
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