Try this Sweet Potato-Apricot Bake recipe, or contribute your own.
Suggest a better descriptionPlace sweet potato halves in a lightly greased 10 x 6 x 2 inch baking dish; set aside.
Combine next five ingredients in a heavy saucepan; mix well. Drain apricots, reserving liquid, and set aside.
Add enough water to apricot liquid to make 1 cup. Gradually stir into dry mixture; cook over medium heat. Add butter; stir until butter melts. Add apricots and pecans; stir gently. Pour over sweet potatoes; cover and bake at 375 degrees for 50 to 55 minutes or until potatoes are tender
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Serving Size: 1 Serving (136g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 368 | ||
Calories from Fat: 94 (26%) | ||
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Amt Per Serving | % DV | |
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Total Fat 10.4g | 14 % | |
Saturated Fat 3g | 15 % | |
Monounsaturated Fat 4.7g | ||
Polyunsanturated Fat 2.1g | ||
Cholesterol 10.2mg | 3 % | |
Sodium 78.5mg | 3 % | |
Potassium 331.6mg | 9 % | |
Total Carbohydrate 69.8g | 21 % | |
Dietary Fiber 2.9g | 12 % | |
Sugars, other 66.9g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database 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: 368
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