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Sweet Potatoes with Currant Telly Sauce

Western.Chefs's picture
  Sweet potatoes 6 Medium
  Currant jelly 3⁄4 Cup (12 tbs)
  Boiling water 1⁄4 Cup (4 tbs)
  Butter/Margarine / fat / salad oil 2 Tablespoon
  Grated orange rind 2 Teaspoon
  Salt 1⁄4 Teaspoon
  Cinnamon 1⁄4 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Allspice 1 Dash

Cook potatoes in jackets as in Time Table, remove skins.
Meanwhile, combine remaining ingredients in a skillet.
Stir until jelly is melted and sauce is smooth.
Put skinned cooked potatoes in jelly sauce and simmer, uncovered, for 10 min., basting occasionally with jelly sauce.
Arrange potatoes in serving dish, pouring sauce over them.

Recipe Summary

Side Dish
Sweet Potato

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1572 Calories from Fat 222

% Daily Value*

Total Fat 25 g38.9%

Saturated Fat 15.9 g79.6%

Trans Fat 0 g

Cholesterol 64.5 mg21.5%

Sodium 986.7 mg41.1%

Total Carbohydrates 320 g106.8%

Dietary Fiber 29.1 g116.2%

Sugars 173 g

Protein 15 g29.4%

Vitamin A 2569.3% Vitamin C 59%

Calcium 31.2% Iron 31.9%

*Based on a 2000 Calorie diet


Sweet Potatoes With Currant Telly Sauce Recipe