Directions:
- Throughly cook and skin the sweet potatoes. Cut into 1/4-inch slices. Arrange overlapping slices in rows in a prepared baking dish, alternating the two colors. Pour the tangerine juice over the sweet potatoes.{NOTE: I try to find evenly formed potatoes in order to get the nicest presentation}
- Blend together the brown sugar, ground nuts and butter. Spread evenly over the sweet potato slices, and sprinkle the zest over all. {NOTE: I melt all of the above and pour over the potatoes}
- Bake at 375 degrees until the top is brown, about 25 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 159.45 Kcal (668 kJ) | ||
| Calories from fat | 100.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.13g | 17% | |
|---|---|---|---|
| Cholesterol | 10.18mg | 3% | |
| Sodium | 25.8mg | 1% | |
| Potassium | 195.36mg | 4% | |
| Total Carbs | 14.75g | 5% | |
| Sugars | 6.79g | 27% | |
| Dietary Fiber | 2.19g | 9% | |
| Protein | 1.9g | 4% | |
| Vitamin C | 1mg | 2% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 0.8mg | 4% | |
| Calcium | 25.2mg | 3% | |
| Amount Per 100 g | |||
| Calories | 254.19 Kcal (1064 kJ) | ||
| Calories from fat | 159.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.74g | 17% | |
|---|---|---|---|
| Cholesterol | 16.22mg | 3% | |
| Sodium | 41.13mg | 1% | |
| Potassium | 311.43mg | 4% | |
| Total Carbs | 23.52g | 5% | |
| Sugars | 10.82g | 27% | |
| Dietary Fiber | 3.49g | 9% | |
| Protein | 3.03g | 4% | |
| Vitamin C | 1.5mg | 2% | |
| Vitamin A | 0.8mg | 16% | |
| Iron | 1.2mg | 4% | |
| Calcium | 40.2mg | 3% | |
* 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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