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