Directions:
- Preheat oven to 350° with oven rack 8 inches from heat. Pierce potatoes several times with a fork; place potatoes on oven rack, and place a piece of aluminum foil on the rack below to catch drips. Bake potatoes 40 minutes or until tender. Cool slightly (about 10 minutes).
- Peel potatoes, and press through a ricer or mash with a potato masher until smooth. (Do not use a mixer or food processor.) Stir in preserves and next 9 ingredients until well blended. Spoon sweet potato mixture into a lightly greased 2 1/2-qt. baking dish.
- Bake at 350° for 20 minutes or until hot.
- Brought to the table by Sheri Castle (adapted from The New Southern Garden Cookbook).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 861.5 Kcal (3607 kJ) | ||
| Calories from fat | 417.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 46.38g | 71% | |
|---|---|---|---|
| Cholesterol | 122.01mg | 41% | |
| Sodium | 1197.04mg | 50% | |
| Potassium | 845.71mg | 18% | |
| Total Carbs | 99.22g | 33% | |
| Sugars | 60.62g | 242% | |
| Dietary Fiber | 7.4g | 30% | |
| Protein | 5.22g | 10% | |
| Vitamin C | 64mg | 107% | |
| Vitamin A | 2.8mg | 95% | |
| Iron | 2.6mg | 14% | |
| Calcium | 108.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 188.48 Kcal (789 kJ) | ||
| Calories from fat | 91.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.15g | 71% | |
|---|---|---|---|
| Cholesterol | 26.69mg | 41% | |
| Sodium | 261.9mg | 50% | |
| Potassium | 185.03mg | 18% | |
| Total Carbs | 21.71g | 33% | |
| Sugars | 13.26g | 242% | |
| Dietary Fiber | 1.62g | 30% | |
| Protein | 1.14g | 10% | |
| Vitamin C | 14mg | 107% | |
| Vitamin A | 0.6mg | 95% | |
| Iron | 0.6mg | 14% | |
| Calcium | 23.7mg | 11% | |
* 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.
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