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Tropical Glazed Sweet Potatoes Recipe
|Sweet potatoes||3 Pound, boiled and peeled|
|Firmly packed light brown sugar||3⁄4 Cup (12 tbs)|
|Cornstarch||1 1⁄2 Tablespoon|
|Ground cinnamon||1⁄8 Teaspoon|
|Canned apricots||1 Cup (16 tbs), pureed|
|Crushed pineapple||1 Cup (16 tbs), drained|
|Liquid reserved||1⁄3 Cup (5.33 tbs)|
|Grated orange rind||2 Teaspoon|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 2817 Calories from Fat 563
% Daily Value*
Total Fat 66 g101.7%
Saturated Fat 19.2 g95.9%
Trans Fat 0 g
Cholesterol 64.5 mg
Sodium 1288 mg53.7%
Total Carbohydrates 548 g182.7%
Dietary Fiber 51.7 g207%
Sugars 285.2 g
Protein 29 g58.6%
Vitamin A 3877.4% Vitamin C 140.4%
Calcium 67.5% Iron 82.7%
*Based on a 2000 Calorie diet
Combine sugar, cornstarch, salt, and cinnamon in saucepan.
Blend in apricots, pineapple liquid, and orange rind.
Bring to a boil, stirring constantly.
Remove from heat.
Stir in butter or margarine.
Cool slightly; stir in pecans and pineapple.
Pour sauce over potatoes.
Bake at 375° for 25 minutes or until sauce is bubbly.