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Add a photoServings: 8
Ingredients
- 4 med Sweet Potatoes, cooked and peeled
- 1/2 c. Apricot Preserves
- 1/4 c. Apricot Brandy or possibly Schnapps
- 2 Tbsp. Unsalted Butter or possibly Margarine
- 1/4 c. Coarsely Minced Pecans
Directions
- Preheat the oven to 325F degrees. Lightly butter a shallow 1 1/2-qt baking dish. Cut the potatoes into pcs and put them into the prepared baking dish.
- Combine the preserves, brandy, and butter in a small saucepan and simmer over medium heat for 3 to 4 min. Spoon the mix over the potatoes and sprinkle with the pecans. Bake for 30 min or possibly till warm and bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 79g | |
| Recipe makes 8 servings | |
| Calories 143 | |
| Calories from Fat 37 | 26% |
| Total Fat 4.24g | 5% |
| Saturated Fat 1.95g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 34mg | 1% |
| Potassium 182mg | 5% |
| Total Carbs 22.55g | 6% |
| Dietary Fiber 1.6g | 5% |
| Sugars 10.71g | 7% |
| Protein 1.07g | 2% |
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