Sweet Potatoes And Apricots
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Vegetables, Grains | Fruits, Vegetables | 12 | Servings | |
INGREDIENTS
| 2 1/2 | lb | Sweet potatoes, cooked |
| 1 | c | Apricots, dried chopped |
| 3/4 | c | Orange juice |
| 1/2 | c | Water |
| 4 | T | Honey |
| 1/2 | c | Walnut pieces, optional |
| 1 2/5 | From the collection of Sue Smith, S.Smith34 Uploaded June |
INSTRUCTIONS
Peel and cut cooked sweet potatoes into large pieces. Place apricots, orange juice, water and honey in a saucepan. Bring to a boil. Reduce heat, cover, and simmer until apricots are soft, about 25-30 minutes. Remove from heat. Arrange sweet potatoes in a baking dish. Sprinkle with walnuts, if desired. Pour apricot sauce over the top. Cover. Bake at 350 degrees until heated, about 15-20 minutes. From: The McDougall Health-Supporting Cookbook, Vol. I by Mary McDougall MM 9/16/93 by Val Rowe (GEnie: V.Rowe1) Converted by MMCONV vers. 16, 1994 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 151
Calories From Fat: 30
Total Fat: 3.5g
Cholesterol: <1mg
Sodium: 15.1mg
Potassium: 327.7mg
Carbohydrates: 29.2g
Fiber: 2.9g
Sugar: 16.7g
Protein: 2.4g