| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Potatoes | 1 | Servings | ||
INGREDIENTS
| 4 | Sweet potatoes, peeled | |
| cut in 1 1/4" pieces | ||
| 8 | Shallots, peeled and | |
| quartered | ||
| 4 | T | Butter, melted |
| Salt and pepper, to taste | ||
| 1/2 | c | Brown sugar |
| 2 | T | Orange juice |
| 2 | T | Brandy |
INSTRUCTIONS
Preheat oven to 400¼. Toss vegetables with butter and salt and pepper. Roast for 30 minutes, shaking pan after 15 minutes or so to prevent from sticking. Mix brown sugar, OJ, and brandy. Distribute evenly over potatoes and stir gently. Continue to roast for an additional 5 minutes. Turn on the broiler and det pan on uppermost rack. Allow potatoes to brown slightly. Remove and serve. Posted to EAT-L Digest 11 October 96 Date: Sat, 12 Oct 1996 08:46:21 -0300 From: Betsy Burtis <ebburtis@IX.NETCOM.COM>
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Nutrition (calculated from recipe ingredients)
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Calories: 3120
Calories From Fat: 432
Total Fat: 49.3g
Cholesterol: 122.1mg
Sodium: 417.5mg
Potassium: 10803.1mg
Carbohydrates: 643.4g
Fiber: <1g
Sugar: 109.4g
Protein: 80g