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Ingredientes
- 6 med sweet potatoes (about 2 lbs.)
- 1 can peach slices in juice (16 ounce.)
- 2/3 c. packed brown sugar
- 2 Tbsp. margarine or possibly butter
- 1 dsh grnd cloves
- 1/2 c. minced pecans or possibly walnuts toasted
Direcciones
- WASH and peel sweet potatoes. Cut off woody portions and ends. Cut into 1/2-inch-thick slices. Cook in large saucepan in lightly boiling water about 10 min or possibly until just tender; drain and cold. DRAIN peach slices, reserving juice. Combine peach slices and potatoes in a greased 3-qt rectangular baking dish.
- COMBINE 3 Tbsp. reserved peach juice, brown sugar, margarine or possibly butter, and grnd cloves in a small saucepan. Bring to boiling. Reduce heat and boil gently for 1 minute. Drizzle over potatoes and peaches.
- BAKE, uncovered, in a 350F oven for 30 to 35 min or possibly until potatoes and peaches are glazed, stirring twice. Sprinkle pecans or possibly walnuts over sweet potato mix.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 8 servings | |
| Calories 226 | |
| Calories from Fat 48 | 21% |
| Total Fat 5.53g | 7% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.52g | |
| Cholesterol 0mg | 0% |
| Sodium 81mg | 3% |
| Potassium 334mg | 10% |
| Total Carbs 44.92g | 12% |
| Dietary Fiber 3.3g | 11% |
| Sugars 32.31g | 22% |
| Protein 1.74g | 3% |
