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Suggest a better description1. Rinse the potatoes under warm water. Place in large pot, cover with cold water and bring to boil. Reduce heat and simmer until potatoes are tender, about 30 minutes. Drain and let cool. 2. In a saucepan over med. heat, combine the sugar, 1/2 c water, nutmeg, lemon rind and salt. Simmer for 10 min. Add 5 T of the butter and stir well. When the butter has melted, remove from heat, beat in the lemon juice and set aside. 3. Preheat oven to 425 degrees. Peel the swt. potatoes and slice into 1/2 in. discs. Use the remaining butter to grease a shallow baking dish. Lay the seet potatoes in a simgle layer, pour the lemon syrup on top and bake for 30 minutes until bubbling hot. Source: Sun. NY Times Magazine 11/22/92
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Serving Size: 1 Serving (177g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 663 | ||
Calories from Fat: 79 (12%) | ||
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Amt Per Serving | % DV | |
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Total Fat 8.8g | 12 % | |
Saturated Fat 5.5g | 28 % | |
Monounsaturated Fat 2.3g | ||
Polyunsanturated Fat 0.3g | ||
Cholesterol 22.9mg | 7 % | |
Sodium 1.5mg | 0 % | |
Potassium 30.1mg | 1 % | |
Total Carbohydrate 151.7g | 45 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 151.5g | ||
Protein 0.2g | 0 % | |
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: 663
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