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Clementine And Sweet Potato Bake Recipe
|Sweet potatoes||1 Kilogram|
|Grated clementine rind||15 Milliliter|
|Clementine juice||250 Milliliter|
|Packed brown sugar||25 Milliliter|
|Minced preserved ginger||25 Milliliter|
|Preserved ginger syrup||15 Milliliter|
|Chopped pecans/Sliced unblanched almonds||250 Milliliter|
Calories 556 Calories from Fat 311
% Daily Value*
Total Fat 37 g56.7%
Saturated Fat 6.9 g34.4%
Trans Fat 0 g
Cholesterol 17.9 mg6%
Sodium 94.4 mg3.9%
Total Carbohydrates 56 g18.5%
Dietary Fiber 9.3 g37.1%
Sugars 21.1 g
Protein 7 g13.5%
Vitamin A 481.4% Vitamin C 31.5%
Calcium 8.9% Iron 11.8%
*Based on a 2000 Calorie diet
Drain and let cool.
Cut diagonally into 1/4-inch (5 mm) thick slices; arrange in overlapping circles in 12-inch (30 cm) oval gratin dish.
(Potatoes can be prepared to this point, covered and refrigerated for up to 4 hours.) In saucepan, stir together Clementine rind and juice and cornstarch; add butter, sugar, ginger and syrup.
Bring to boil, stirring until thickened.
(Sauce can be cooled, covered and refrigerated for up to 2 days.) Drizzle evenly over potatoes; sprinkle with nuts.
Bake in 375 Ã‚Â°F (190Ã‚Â°C) oven for about 20 minutes or until sauce is bubbly and nuts are toasted.