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==Ingredients== |
==Ingredients== |
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+ | * ¼ tsp [[cinnamon]] |
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− | * 1 1/2 tsp Kosher [[Salt]] |
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# Preheat oven to 400 °F. |
# Preheat oven to 400 °F. |
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− | # Generously |
+ | # Generously grease a 13-by-9-inch baking dish. |
− | # Combine nectar, broth, [[margarine]], [[apricots]], [[ |
+ | # 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. |
# 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. |
# Cover, cook until [[potato]]es begin to soften, about 15 minutes. |
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# Cover with heavy foil. |
# Cover with heavy foil. |
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# Bake 30 minutes. |
# Bake 30 minutes. |
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− | # Uncover and [[ |
+ | # Uncover and [[bake]] until [[potato]]es are tender and beginning to brown on top, about 55 minutes. |
# Let stand 15 minutes. |
# 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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− | == See also == |
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[[Category:Christmas Vegetables]] |
[[Category:Christmas Vegetables]] |
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[[Category:Sweet potato Recipes]] |
[[Category:Sweet potato Recipes]] |
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[[Category:Dried apricot Recipes]] |
[[Category:Dried apricot Recipes]] |
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− | [[Category:Potato Recipes]] |
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[[Category:Brown sugar Recipes]] |
[[Category:Brown sugar Recipes]] |
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[[Category:Prune Recipes]] |
[[Category:Prune 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