Fruited Sweet Potatoes Recipe

Fruited Sweet Potatoes Recipe photo by Taste of Home

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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.

This recipe is:

Diabetic Friendly

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Fruited Sweet Potatoes Recipe

Prep: 20 min. Bake: 25 min.

Yield: 6 Servings

20 25 45

Ingredients

2 cans (15 ounces each) sweet potatoes
1 can (15-1/4 ounces) apricot halves
3 tablespoons brown sugar
1 tablespoon cornstarch
1/8 teaspoon ground cinnamon

Directions

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° for 25 minutes or until bubbly. Yield: 6 servings.

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.

Originally published as Fruited Sweet Potatoes in Quick Cooking November/December 1998, p8