November 07, 2017
"Meat is often added to this dish."
- Serving Size: 1 (258.9 g)
- Calories 288.9
- Total Fat - 9.1 g
- Saturated Fat - 3.3 g
- Cholesterol - 13.1 mg
- Sodium - 490.3 mg
- Total Carbohydrate - 50.1 g
- Dietary Fiber - 5.5 g
- Sugars - 29.9 g
- Protein - 6.8 g
- Calcium - 105.4 mg
- Iron - 4 mg
- Vitamin C - 16 mg
- Thiamin - 0.1 mg
After washing, drying, and lightly greasing the potatoes, bake them at 425' for about 1 hour.
When half done, poke once with a fork to prevent bursting.
The skins should be tender but firm when the potatoes are done. Allow them to cool slightly.
Heat 2 tablespoons of the butter in a skillet until foamy, add the carrots and sauté over moderately low heat until tender.
Add the apples and sauté until they soften a bit.
Peel and cut the slightly cooled sweet potatoes into a fairly large dice and put in bowl.
Combine with the sautéed carrots, apples, and other ingredients and mix thoroughly.
Pour into deep oiled casserole, cover, and bake 20-30 minutes in a (preheated) 350' oven.
Tips & Variations
No special items needed.