Add a photo

Fruited Sweet Potatoes

By: Nancy Zimmerman  
"In Cape May Court House, New Jersey, Nancy Zimmerman dresses up convenient canned sweet potatoes and apricot halves with brown sugar and cinnamon. 'This fast-to-fix-side dish is delicious with a ham dinner,' she relates."

Rating: This weblink has been rated 1 time with an average star rating of 3.0 Read Reviews (1)

Rate/Review | 51 people have saved this

Prep Time:
20 Min
Cook Time:
25 Min
Ready In:
45 Min

Servings  (Help)

Calculate

 

Original Recipe Yield 6 servings
 

Ingredients

  • 2 (15 ounce) cans sweet potatoes
  • 1 (15 ounce) can apricot halves
  • 3 tablespoons brown sugar
  • 1 tablespoon cornstarch
  • 1/8 teaspoon ground cinnamon

Directions

  1. Drain sweet potatoes and apricots, reserving 1/2 cup syrup from each. If desired, cut apricots into fourths. Place potatoes and apricots in a greased 1-1/2-qt. baking dish. In a saucepan, combine brown sugar, cornstarch, cinnamon and reserved syrup; stir until smooth. Bring to a boil over medium-high heat. Remove from the heat; pour over potatoes and apricots. Bake, uncovered, at 350 degrees F for 25 minutes or until bubbly.

Footnotes

  • Nutritional Analysis: One 1/2-cup serving (prepared with light apricot halves) equals 192 calories, 68 mg sodium, 0 cholesterol, 46 gm carbohydrate, 2 gm protein, trace fat. Diabetic Exchanges: 2 starch, 1 fruit.
ADVERTISEMENT

 

The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2009 by annvecc 
I am not a huge fan of canned sweet potatoes but I needed a quick recipe. I made the following... MORE

 
Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?