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Clementine And Sweet Potato Bake

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Ingredients
  Sweet potatoes 1 Kilogram
  Grated clementine rind 15 Milliliter
  Clementine juice 250 Milliliter
  Cornstarch 10 Milliliter
  Butter 50 Milliliter
  Packed brown sugar 25 Milliliter
  Minced preserved ginger 25 Milliliter
  Preserved ginger syrup 15 Milliliter
  Chopped pecans/Sliced unblanched almonds 250 Milliliter
Directions

In large pot of boiling water, cook potatoes for about 20 minutes or until tender but not mushy.
Drain and let cool.
Cut diagonally into 1/4-inch (5 mm) thick slices; arrange in overlapping circles in 12-inch (30 cm) oval gratin dish.
(Potatoes can be prepared to this point, covered and refrigerated for up to 4 hours.) In saucepan, stir together Clementine rind and juice and cornstarch; add butter, sugar, ginger and syrup.
Bring to boil, stirring until thickened.
(Sauce can be cooled, covered and refrigerated for up to 2 days.) Drizzle evenly over potatoes; sprinkle with nuts.
Bake in 375 °F (190°C) oven for about 20 minutes or until sauce is bubbly and nuts are toasted.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable
Servings: 
6

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Average: 4.1 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 556 Calories from Fat 311

% Daily Value*

Total Fat 37 g56.7%

Saturated Fat 6.9 g34.4%

Trans Fat 0 g

Cholesterol 17.9 mg6%

Sodium 94.4 mg3.9%

Total Carbohydrates 56 g18.5%

Dietary Fiber 9.3 g37.1%

Sugars 21.1 g

Protein 7 g13.5%

Vitamin A 481.4% Vitamin C 31.5%

Calcium 8.9% Iron 11.8%

*Based on a 2000 Calorie diet

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Clementine And Sweet Potato Bake Recipe