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===Ingredients===
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==Ingredients==
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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
   
* 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>
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[[Category:Christmas Vegetables]]
Generously [[Grease]] a 13-by-9-inch baking dish.<BR>
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[[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>
 
Add sweet potatoes and carrots; bring to a boil.<BR>
 
Cover, cook until potatoes begin to soften, about 15 minutes.<BR>
 
Using slotted spoon, transfer potatoes and carrots to prepared dish.<BR>
 
Add prunes.<BR>
 
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]]
 
[[Category: Sweet potato Side Dish Recipes]]
 
[[Category: Boiled Sweet potato Recipes]]
 
[[category:Apricot Recipes]]
 
 
[[Category:Dried apricot Recipes]]
 
[[Category:Dried apricot Recipes]]
  +
[[Category:Brown sugar Recipes]]
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[[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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