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Sweet Potato Cashew Bake Recipe
|Packed brown sugar||1⁄2 Cup (8 tbs)|
|Broken cashews||1⁄3 Cup (5.33 tbs)|
|Cashews||1⁄3 Cup (5.33 tbs), broken|
|Ground ginger||1⁄4 Teaspoon|
|Sweet potatoes||2 Pound, cooked, peeled, and cut crosswise into thick pieces|
|Canned peach slices||8 Ounce, drained (1 Can)|
Serving size: Complete recipe
Calories 2181 Calories from Fat 640
% Daily Value*
Total Fat 75 g114.8%
Saturated Fat 29.9 g149.6%
Trans Fat 0 g
Cholesterol 96.8 mg
Sodium 1528.8 mg63.7%
Total Carbohydrates 367 g122.3%
Dietary Fiber 35.2 g140.7%
Sugars 192.6 g
Protein 32 g63.2%
Vitamin A 2631% Vitamin C 47.7%
Calcium 41.7% Iron 71%
*Based on a 2000 Calorie diet
In 10x6x2-inch baking dish layer half the sweet potatoes, half the peach slices, and half the brown sugar mixture.
Dot with butter or margarine.
Bake, covered, at 350° for 30 minutes.
Uncover and bake mixture about 10 minutes longer.
Spoon brown sugar syrup over before serving