Apricot Sweet Potato Bake Recipe

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Total time

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Ingredients:

Serving

2 cans (15 oz each) cut sweet potatoes
1 can (15-1/4 oz) apricot halves
3 tbsp brown sugar
1 tbsp cornstarch
1/4 tsp salt
1/8 tsp ground cinnamon
3 tbsp dry sherry or chicken broth
1/3 cup raisins
1/8 tsp grated orange peel

Directions:

Drain sweet potatoes and apricots, reserving 1/2 cup juice from each; set aside. Cut apricots in half. Place sweet potatoes and apricots in a greased shallow 1-qt. baking dish; set aside.
In a small saucepan, combine the brown sugar, cornstarch, salt and cinnamon; stir in reserved juices until smooth. Bring to a boil, stirring constantly. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the sherry, raisins and orange peel.
Pour over sweet potato mixture. Bake, uncovered, at 375° for 12-15 minutes or until bubbly. Yield: 6 servings.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	70.69 Kcal (296 kJ)
Calories from fat	0.82 Kcal
		% Daily Value*
Total Fat	0.09g	0%
Sodium	106.15mg	4%
Potassium	125.74mg	3%
Total Carbs	15.47g	5%
Sugars	5.46g	22%
Dietary Fiber	1.06g	4%
Protein	0.51g	1%
Vitamin C	1.2mg	2%
Vitamin A	0.1mg	3%
Iron	0.4mg	2%
Calcium	10.7mg	1%

Amount Per 100 g
Calories	190.35 Kcal (797 kJ)
Calories from fat	2.21 Kcal
		% Daily Value*
Total Fat	0.25g	0%
Sodium	285.84mg	4%
Potassium	338.57mg	3%
Total Carbs	41.65g	5%
Sugars	14.71g	22%
Dietary Fiber	2.86g	4%
Protein	1.38g	1%
Vitamin C	3.2mg	2%
Vitamin A	0.3mg	3%
Iron	1.1mg	2%
Calcium	28.8mg	1%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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