Prep Time: 10 minutes
Cook Time: 1 hour 45 minutes
Total Time: 2 hours 10 minutes
Oven Temp: 400F / 200C / Gas mark 7
Preheat oven. 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 until margarine melts. Add sweet potatoes and carrots; bring to a boil. Cover, cook until potatoes begin to soften, about 15 minutes.
Using slotted spoon, transfer potatoes and carrots to prepared dish. Add prunes. Pour juices from pot over, press firmly to compact. Cover with heavy foil. Bake 30 minutes. Uncover and bake until potatoes are tender and beginning to brown on top, about 55 minutes. Let stand 15 minutes.
Nutritional info per serving: 358 cal; 5g pro, 74g carb, 6g fat (15%), 7.6g fiber, .1mg chol, 431mg sod Exchanges: .5 veg, 1.2 fruit, 3.3 bread, .1 meat, 1.3 fat
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|Serving Size: 1 Serving (346g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 104 (28%)|
|Amt Per Serving||% DV|
|Total Fat 11.6g||15 %|
|Saturated Fat 2.2g||11 %|
|Monounsaturated Fat 5.5g|
|Polyunsanturated Fat 3.5g|
|Cholesterol 0mg||0 %|
|Sodium 479.9mg||17 %|
|Potassium 918.8mg||24 %|
|Total Carbohydrate 65.9g||19 %|
|Dietary Fiber 7.4g||29 %|
|Sugars, other 58.6g|
|Protein 3.9g||6 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 372
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