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Ingredientes
- 4 c. Apricot nectar
- 1 c. Chicken broth
- 6 Tbsp. Pareve margarine
- 1/2 c. Minced dry apricots
- 2 Tbsp. Brown sugar
- 1/4 c. Honey
- 1 1/2 tsp Kosher salt
- 1/2 tsp Cinnamon
- 1/2 tsp Grnd pepper
- 5 lb Sweet potatoes, peeled and sliced 1/4" thick
- 4 lrg Carrots, pared and sliced
- 1/4 c. Pitted prunes
Direcciones
- Preheat oven to 400 degrees 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 till margarine melts. Add in sweet potatoes and carrots; bring to a boil. Cover, cook till potatoes begin to soften, about 15 min. Using slotted spoon, transfer potatoes and carrots to prepared dish.
- Add in prunes. Pour juices from pot over, press firmly to compact. Cover with heavy foil. Bake 30 min.
- Uncover and bake till potatoes are tender and beginning to brown on top, about 55 min. Let stand 15 min.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 280g | |
| Recipe makes 12 servings | |
| Calories 215 | |
| Calories from Fat 2 | 1% |
| Total Fat 0.25g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 415mg | 17% |
| Potassium 685mg | 20% |
| Total Carbs 52.44g | 14% |
| Dietary Fiber 5.7g | 19% |
| Sugars 28.02g | 19% |
| Protein 3.03g | 5% |
